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.
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.
- Arrange the microgreens in a large salad bowl.
- Add the avocado, cherry tomatoes, red onion, bell pepper, cucumber, celery and mozzarella.
- Whisk the Worcestershire sauce, olive oil, orange juice, salt and pepper.
- Pour the dressing over the salad and toss very gently.
- 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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