Avocado and Fresh Mozzarella Salad

I love salads. Love is an understatement because I LOVEEEEEEEEE salads. If there is 1 food that can turn me into a vegetarian, then it has to be a good avocado and fresh mozzarella salad. I don’t just eat any salads though. I can never understand as to how people would toss some extra virgin olive oil (EVOO) on some leaves and season with salt and voila, that is salad for them. Nope, that is not how things work for me. I would still eat it if someone made that for me but that is not how my idea of a salad should be.

Yes, salad should be healthy. Agreed. But they should be pretty too. Agreed again. Salad should have different textures and they should also be tasty. Win, Evoo and salt, pardon me where is that squeeze of lemon? Or a splash of balsamic vinegar? Maybe a touch of mustard? Yup, I can’t help being critical since I make good salads. Allow me to blow my horn, once in a blue moon please? #butireallymakegoodsalads

I dream of opening a cafe, selling only sandwiches and salads. #becauseimakegoodsalads

Okay, enough Maya.

Cranberries, walnuts, corn, oranges, arugula, bell peppers and tomatoes are among my favorites. There’s power in a good salad. Every time when I eat a good bowl of salad, I feel rejuvenated, somehow. I prefer EVOO based dressing over those creamy (mayo) ones.

The 2 vinaigrette that I am head over heels in love with:

EVOO+balsamic vinegar+honey+feta/parmesan

EVOO+sweet soy sauce+lemon+sesame oil +feta/parmesan

Since most of my salads would be the main meal itself, I would add slices of chicken breast, avocados or chunks of ciabatta in the salad.

Recently I made an awesome salad with my favorite vinaigrette. There were avocados and fresh mozzarella balls in the salad. It was the ultimate epitome of lunch. I can eat this for breakfast, brunch, lunch, dinner, supper and like forever. I like my salad in XXL. I eat a huge bowl and that’s it!

So here is the recipe. Try it! Its gorgeous! Like REALLY gorgeous.

Avocado and Fresh Mozzarella Salad

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• Author: Maya Kitchenette

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Ingredients

Scale 1x2x3x

• 10 fresh mozzarella balls (minis)
• 5 cherry tomatoes – halved
• 1 tbsp raisins or cranberries
• 8 lettuce leaves – torn
• Half of an onion – sliced
• 1 avocado – scooped with a spoon/slice
• 2 tbsp corn kernels – Canned or frozen
• 2 basil leaves – sliced thinly

Dressing

• 2 tbsp EVOO
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• A good 2 inches square of feta cheese, crumbled or 1 tbsp parmesan (Use a combination of both for EXTRA yums!)
• salt (if needed)
• black pepper

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Instructions

1. If using frozen corn, blanch it in hot water for 1 minute.
2. In a bowl, mix all the ingredients for the vinaigrette and crumble the feta and parmesan into the vinaigrette.
3. Taste accordingly, you might need a bit more honey if you don’t like you vinaigrette to be too sour.
4. Arrange the other ingredients on a plate and pour the vinaigrette over.
5. Get a fork.
6. Devour
7. Deeee-licious.

Nutrition

• Serving Size: 2
• Calories: 5668
• Sugar: 104g
• Sodium: 13865mg
• Fat: 408g
• Saturated Fat: 240g
• Unsaturated Fat: 138g
• Trans Fat: 0g
• Carbohydrates: 159g
• Fiber: 39g
• Protein: 359g
• Cholesterol: 1409mg