Quick tomato and avocado salad with mozzarella

Quick tomato and avocado salad with mozzarella: creamy avocado, sweet cherry tomatoes, mozzarella and a mild honey and mustard dressing in a few minutes.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 410 kcal per serving
• Protein: 12 g
• Fat: 34 g
• Carbs: 14 g

Ingredients

• 1 avocado
• 250 g cherry tomatoes
• 1 ball of mozzarella
• 1 red onion
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp mustard
• 1 tsp honey

Method

You’ll need: chopping board · knife · mixing bowl · sieve

1. Halve and stone the avocado and cut it into pieces. Wash and halve the cherry tomatoes.
2. Drain the mozzarella and tear it into rough pieces. Peel the red onion and cut it into thin strips.
3. Put the avocado, cherry tomatoes, mozzarella and red onion in a bowl. Mix everything gently so the avocado keeps its shape.
4. For the dressing, stir the olive oil, apple cider vinegar, mustard and honey together in a small jar until combined.
5. Pour the dressing over the salad and gently fold it in.
6. Serve straight away, ideally well chilled. Toasted sourdough bread goes well with it if you want to make more of a meal of it.

Good to know

A salad like this is just what tired days need. Quick to make and fresh on the plate. Just right when you want something simple.

Swaps

Mozzarella → burrata (creamy; pasteurised in pregnancy) | Honey → date paste (also provides a little potassium) | Apple cider vinegar → lemon juice (provides vitamin C) | Mozzarella → feta made from sheep's or goat's milk (stronger flavour, also provides protein; pasteurised in pregnancy)

Allergens

Contains milk and mustard. Raw onion doesn't suit every child equally well, and no honey for babies under one year old; in pregnancy, pasteurised mozzarella is the safe choice. The suggested sourdough bread contains gluten.