Avocado and Fresh Mozzarella Salad
- 10 fresh mozzarella balls (minis)
- 5 cherry tomatoes - halved
- 1 tbsp raisins or cranberries
- 8 lettuce leaves - torn
- Half of an onion - sliced
- 1 avocado - scooped with a spoon/slice
- 2 tbsp corn kernels - Canned or frozen
- 2 basil leaves - sliced thinly
- 2 tbsp EVOO
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- A good 2 inches square of feta cheese, crumbled or 1 tbsp parmesan (Use a combination of both for EXTRA yums!)
- salt (if needed)
- black pepper
- If using frozen corn, blanch it in hot water for 1 minute.
- In a bowl, mix all the ingredients for the vinaigrette and crumble the feta and parmesan into the vinaigrette.
- Taste accordingly, you might need a bit more honey if you don't like you vinaigrette to be too sour.
- Arrange the other ingredients on a plate and pour the vinaigrette over.
- Get a fork.
- Devour
- Deeee-licious.
Serving size: 2 Calories: 5668 Fat: 408g Saturated fat: 240g Unsaturated fat: 138g Trans fat: 0g Carbohydrates: 159g Sugar: 104g Sodium: 13865mg Fiber: 39g Protein: 359g Cholesterol: 1409mg
Recipe by Maya Kitchenette at https://mayakitchenette.com/avocado-and-fresh-mozzarella-salad/
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