Mozzarella avocado salad

Name: Mozzarella avocado salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 yellow pepper; 3 Tomatoes; 1 (approx. 375 g) Cucumber; 5 Stem(s) Parsley; 4 TABLESPOONS light balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 TABLESPOONS Olive oil; 2 packages (150 g each) Mini-Mozzarella balls; 2 Avocados (about 300 g each); 2 (150 g each) Bag Florette "Lettuce with onions & fine herbs

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 yellow pepper
3 Tomatoes
1 (approx. 375 g) Cucumber
5 Stem(s) Parsley
4 TABLESPOONS light balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 TABLESPOONS Olive oil
2 packages (150 g each) Mini-Mozzarella balls
2 Avocados (about 300 g each)
2 (150 g each) Bag Florette "Lettuce with onions & fine herbs

Directions

1
Halve, clean, wash and dice the peppers. Wash, clean and slice the tomatoes. Cucumber clean, wash, peel stripes and cut cucumber into slices. Wash parsley, shake dry, pluck leaves from the stalks and chop finely.
2
Mix vinegar with salt, pepper and sugar, season to taste, fold in oil.
3
Drain the mozzarella balls and roll in parsley. Halve the avocados. Remove the core and remove the flesh from the skin. Cut the flesh into slices. Mix lettuce, avocados, peppers, tomatoes, cucumber and vinaigrette and arrange on plates.
4
Spread mozzarella balls over it.