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Avocado Mozzarella Vegetable Salad

Creamy avocado and mozzarella meet microgreens, cherry tomatoes, cucumber, celery, red onion and sweet pepper in a crisp, colourful salad. Worcestershire, orange juice, olive oil and balsamic create a lively dressing, while sesame seeds add a nutty finish.

Creamy avocado and mozzarella meet microgreens, cherry tomatoes, cucumber, celery, red onion and sweet pepper in a crisp, colourful salad. Worcestershire, orange juice, olive oil and balsamic create a lively dressing, while sesame seeds add a nutty finish.

What you'll need.

  • 2 avocados, sliced
  • 100 g microgreens or mixed salad leaves
  • 150 g cherry tomatoes, halved
  • ½ red onion, sliced
  • ½ bell pepper, chopped
  • 1 cucumber, sliced
  • 2 celery stalks, sliced
  • 150 g mozzarella balls
  • Salt and freshly ground black pepper, to taste
  • 1 tsp Worcestershire sauce
  • 2 tbsp olive oil
  • 2 tbsp orange juice
  • 1 tbsp balsamic glaze
  • 1 tbsp sesame seeds

How to make it.

  1. Arrange the microgreens in a large salad bowl.
  2. Add the avocado, cherry tomatoes, red onion, bell pepper, cucumber, celery and mozzarella.
  3. Whisk the Worcestershire sauce, olive oil, orange juice, salt and pepper.
  4. Pour the dressing over the salad and toss very gently.
  5. Finish with balsamic glaze and sesame seeds, then serve immediately.

My tips.

Add the avocado last and toss gently so the slices keep their shape. For a dairy-free salad, replace the mozzarella with chickpeas.

Good to know.

Can I prepare the salad ahead?
Chop the vegetables ahead, but add avocado and dressing just before serving.

Can I use another cheese?
Feta or soft goat cheese are both good alternatives.

What can I serve with it?
It pairs well with grilled chicken, fish or crusty bread.

Prep 15 min · Cook 0 min · Total 15 min · Serves 4

Nutrition.

~330 kcal · Protein 13 g · Fat 25 g · Carbs 18 g (approximate, calculated automatically)

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