Avocado Tomato Salad

The simplest and most delicious Avocado Tomato Salad! Fresh cherry tomatoes, chewy salty bocconcini and creamy avocado on butter lettuce and drizzled with balsamic reduction.

After experimenting with Avocado Salads such as Avocado Chicken Salad and Avocado Egg Salad I figured it’s time to mix the delicious creamy fruit with some fresh tomato and cheese. Yum!

Tomato Mozzarella salad has always been one of my favorites. I grew up eating that A LOT and I love to reinvent the same recipe over and over.

This time I came up with adding avocado and butter lettuce because the creamy avocado and crunchy butter lettuce are awesome with tomato and mozzarella.

How to Make Avocado Tomato Salad with Basil

To make it look pretty use a melon baller to get avocado balls. This isn’t a must though.

You can just as well peel the avocado and cut it into cubes. I like being a bit extra with my recipes. Hehe!

With exception of the avocado balls this recipe is super simple though. Just add cherry tomatoes, avocado, basil and bocconcini to a bowl, season and serve in large butter lettuce leaves.

The most important ingredient here is balsamic reduction. You can easily make it yourself at home. It takes only 15 minutes. Or you can use store-bought.

How to Meal Prep Tomato Avocado Salad

So, avocado will brown over time as we all know.

Since this recipe doesn’t contain a ton of acid that can keep the avocado from browning, I recommend not preparing it a day ahead to take to work for lunch.

Instead prep it the same morning of the day you’ll have it for lunch.

Cover the avocado with the acidic balsamic reduction so it doesn’t brown as fast.

Basically mix your Tomato Avocado Salad as you would for serving, add to a lunch container and then add the lettuce on top so it doesn’t have dressing on it and lasts crunchy longer.

Avocado Tomato Salad Recipe Video

Avocado Tomato Salad

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 2 people

The simplest and most delicious Avocado Tomato Salad! Fresh cherry tomatoes, chewy salty bocconcini and creamy avocado on butter lettuce and drizzled with balsamic reduction.

Print Recipe

Ingredients

• 1 large avocado
• 1 cup cherry tomatoes
• 1 cup bocconcini
• 1/3 cup sliced basil
• sea salt
• pepper
• olive oil
• Balsamic Reduction

Instructions

• Half and pit an avocado and then use a melon baller to cut out avocado balls or peel the avocado halves and cut into cubes. Then add avocado to a large mixing bowl
• Wash and destem cherry tomatoes and add to the bowl.
• Add bocconcini and sliced basil then season with sea salt, pepper and olive oil to taste.
• Add avocado tomato salad to washed and spin-dried butter lettuce leaves and drizzle with plenty of Balsamic Reduction.

Nutrition

Calories: 300kcal | Carbohydrates: 11g | Protein: 11g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 50mg | Potassium: 649mg | Fiber: 7g | Sugar: 2g | Vitamin A: 720IU | Vitamin C: 27.7mg | Calcium: 206mg | Iron: 1.2mg

Course Salad

Cuisine International, Italian

Keyword avocado tomato salad, tomato avocado salad

Have you tried this recipe?Take a picture and tag @greenhealthycooking Can't wait to see your version!