Bocconcini Avocado Salad
Yield: Serves 3
Ingredients:
  • 1 container (200 g) small bocconcini cheese, drained and halved
  • 1 ripe avocado, peeled, pitted and diced
  • 1 container (290 g) grape tomato, halved
  • 1/2 cup fresh basil, finely chopped
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons lemon juice
  • salt & black pepper to taste
Instructions:

In a large bowl, combine the halved tomatoes, bocconcini cheese and basil. Set aside.

In a small bowl, whisk the lemon juice, olive oil, salt and pepper. Pour over the bocconcini mixture. Toss to coat. Cover and refrigerate for 1 hour before serving. Stir in diced avocadoes just before serving. Taste, adjust seasonings and serve.

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