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| This picture doesn't have parsley in it. |
This recipe hails from my friend Ashley from Ashley's Cooking Adventures. It's one of her favorites and I've made it several times over the years. The flavors work so well together. It's so good as a snack, or on a baguette for lunch. Yum!
Ingredients:
1 container cherry tomatoes, halved
1 carton fresh mozzarella cheese pearls, drained
1 avocado peeled and diced
1/3 cup basil, julienned
2 tablespoons fresh parsley
1/4 cup lemon juice
1/4 cup olive oil
salt and pepper to taste
baguette, optional
Directions:
1) In a large bowl combine tomatoes, mozzarella, basil, and parsley. Set aside.
2) In a small bowl whisk the lemon juice, oil, salt, and pepper
3) Pour over the mixture. Toss to coat. Cover and refrigerate for 1 hour before serving.
4) Just before serving stir in the chopped avocado.
5) Stir with a slotted spoon and enjoy!
