Avocado, Mozzarella and Tomatoes with Vinaigrette

  • 20 mins total
  • 20 mins prep
  • serves 4 

IntroductionSkip To The Recipe

Summer break is finally here, YES!!! Finally, lazy mornings are back! I love summer.

I will finally be able to catch up on a few new recipes that I prepared but never sat long enough at my computer to share them with all of you.

To kick off the summer we just had a great long weekend spent with dear friends. It was perfect!

Enjoying wonderful food, conversation and laughter. Seeing the kids enjoying their first jump of the season in the pool, even if the water was only 80 ° and apparently a bit cold for them. That is what makes life filled with love in my heart.

It must get to 90 ° before I am brave enough to dare going in. Yes, you read correctly, it has to be warm for me. I live in Arizona after all…

The dish that I am sharing with all of you I have been making it for years now, and each time is always all gone. A delicious summer salad that you can bring to any picnics, pool parties and potlucks. The best thing of it all: you do not have to worry if it is not kept refrigerated. Love that!!

To a great summer… lets the party begin…

Giangi's Kitchen Signature


Nutrition Facts
Avocado, Mozzarella and Tomatoes with Vinaigrette
Amount Per Serving
Calories 802 Calories from Fat 648
% Daily Value*
Total Fat 72g 111%
Saturated Fat 20g 100%
Cholesterol 83mg 28%
Sodium 678mg 28%
Potassium 811mg 23%
Total Carbohydrates 15g 5%
Dietary Fiber 10g 40%
Sugars 2g
Protein 26g 52%
Vitamin A 20.4%
Vitamin C 18.9%
Calcium 55.8%
Iron 8.6%
* Percent Daily Values are based on a 2000 calorie diet.
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Avocado, Mozzarella and Tomatoes with Vinaigrette

  • 20 mins total
  • 20 mins prep
  • serves 4 


Original recipe yields 4 servings

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  • 1/2 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 minced garlic clove
  • 2 ripe, halved, pitted and seed removed Haas avocado
  • 15 ounces cubed mozzarella
  • 1/4 cup chopped basil


  1. Whisk first 3 ingredients in a large bowl to blend. Add avocado, tomatoes, mozzarella and basil to toss.

  2. Season with salt and pepper


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