Tomato Avocado Mozzarella Salad

By Vicky Nardone

I hope everyone had a good fourth of July!  Matt and I went to the beach with some friends and did a barbeque after it finally stopped raining.  Then at night we went to our favorite spot on the river with some other friends and watched fireworks after getting ice cream of course!

Before we headed out to the beach I made us a light lunch of some tomato mozzarella avocado salad and some homemade fresh squeezed lemonade.   It's too bad that avocado isn't blue because this would have made a great patriotic salad.  It kind of looks more like a Christmas salad with the colors that it is.

This salad is delicious and great for a light lunch!  It contains some of my favorite things.  I highly recommend trying it as a light meal or as a side dish at your next bbq.

Ingredients

• Carton of grape tomatoes
• Container of mozzerella balls
• 2 avocados
• Olive Oil
• Garlic powder

Recipe

1. Cut up the tomatoes into halves or quarters depending on your preference.
2. Cut up the avocados into chunks.
3. Combine the avocados, tomatoes and mozzarella balls in a bowl.
4. Lightly drizzle the mixture with olive oil and sprinkle with garlic powder.  I actually used garlic flavored olive oil so I skipped the garlic powder. 
5. Enjoy! 

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