Marinated Tomato & Mozzarella Salad
Prep: 15 minutes plus chilling
Serves: 4
2 tablespoons white balsamic vinegar
1 package (12 ounces) cherry tomato medley, halved
1 package (8 ounces) fresh mozzarella ciliegine, drained
1 avocado, peeled, pitted and chopped
Coarse sea salt, fresh cracked black pepper, thinly sliced fresh basil leaves and/or thinly sliced red onion for garnish (optional)
1.In medium bowl, whisk oil and vinegar; fold in tomatoes and cheese. Cover and refrigerate at least 2 or up to 8 hours.
2.Fold avocado into tomato mixture; sprinkle with salt, pepper, basil and onion, if desired. Makes about 4 cups.
Approximate nutritional values per serving (1 cup):
362 Calories, 31g Fat (9g Saturated), 40mg Cholesterol,
180mg Sodium, 11g Carbohydrates, 4g Fiber, 4g Sugars, 12g Protein
Dietitian’s Dish:
> Coconut milk is made by puréeing shredded coconut flesh with water and straining to create a rich, milk-like liquid. It makes an excellent base for smoothies, soups, curries and ice pops, plus it’s a great dairy alternative for baking.
> If you’re dairy-free and looking for ways to boost your calcium, be sure to incorporate calcium-rich foods into your diet like fortified juices, fortified soy, rice and almond milk, beans and dark, leafy greens.
