Description
A creamy, crunchy salad balancing cool cucumber, ripe avocado, and fresh mozzarella, perfect for summer picnics.
Ingredients
Scale
- 2 medium English cucumbers (or 3 cups diced Persian cucumbers)
- 1/2 teaspoon kosher salt
- 8 ounces fresh mozzarella
- 2 ripe avocados
- 1 tablespoon lemon juice
- 1/4 cup extra-virgin olive oil
- 2 tablespoons lemon juice (or 1 tablespoon white wine vinegar)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh basil
Instructions
- Start by thinly slicing cucumbers and placing them in a colander; sprinkle salt, toss, and let drain for 10 minutes.
- Cube mozzarella and avocado, tossing the avocado with lemon juice to prevent browning.
- Whisk together olive oil, lemon juice, mustard, salt, and pepper.
- Toss gently with cucumbers, mozzarella, and avocado; finish with fresh basil.
Notes
Dress the salad just before serving to keep avocado vibrant and prevent sogginess. Use high-quality mozzarella for the best results.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook Assembly
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 30mg