The avocado gives this salad a fresh California twist. If there aren’t any great avocadoes in the market, you can omit them and the salad will still be delicious. This salad is high in fat, look for low fat fresh mozzarella to reduce the saturated fat. Use a reduced fat vinaigrette to lower the calories.
Prep Time: 10 minutes
Cooking Time: None
4 tomato(es), medium
8 ounces fresh mozzarella cheese, buffalo
1/2 cup basil, fresh
1 tablespoon vinegar, balsamic , or rice vinegar
2 teaspoons Dijon mustard
1 tablespoon olive oil, extra virgin
1 avocado(s), Haas or any
1 head lettuce, romaine
Preparation: Place lettuce leaves on a platter. Slice tomatoes, avocado and mozzarella into 1/4 inch slices and alternate these slices on platter on top of lettuce leaves inserting basil leaves every other slice. For the dressing, mix the oil, vinegar and Dijon in a small bowl. Drizzle the dressing over the top of the salad. Top with a dash of salt and ground black pepper to taste if desired.
Nutrition: Per Serving Approx.: 200 calories, 16 g fat, 6 g saturated fat, 8 g protein,7 g carbohydrates,3 g dietary fiber,70 mg sodium; WW Points plus value 5