Description
This fresh Tomato Cucumber Avocado Salad with Mozzarella (plant-based) is a light, flavorful, and visually stunning dish bursting with vibrant colors and crisp textures. Combining juicy tomatoes, crunchy cucumbers, creamy avocado, and soft mozzarella (plant-based), all tossed in a tangy dressing made with apple cider vinegar (natural), extra virgin olive oil (natural), and vegetarian Worcestershire sauce (natural), this easy and healthy salad is perfect for lunch, dinner, or as an impressive side.
Ingredients
Scale
Salad Ingredients
- 2 ripe tomatoes, firm and juicy, sliced into bite-sized wedges
- 1 large cucumber, crisp, sliced into thin rounds or small chunks
- 1 ripe avocado, peeled and cut into medium-sized cubes
- 150g mozzarella (plant-based), cut into medium-sized cubes
- Fresh basil leaves, torn by hand, for garnish
Dressing Ingredients
- 2 tablespoons apple cider vinegar (natural)
- 3 tablespoons extra virgin olive oil (natural)
- 1 teaspoon vegetarian Worcestershire sauce (natural)
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare Your Vegetables: Wash and dry your tomatoes and cucumbers thoroughly. Slice the tomatoes into bite-sized wedges and cut the cucumbers into thin rounds or small chunks for easy mixing and eating.
- Cube the Avocado and Mozzarella (plant-based): Carefully slice the avocado in half, remove the pit, and peel the skin before cutting it into medium-sized cubes. Do the same with the mozzarella (plant-based), ensuring the pieces are similar in size to the avocado for visual harmony.
- Make the Dressing: In a small bowl, whisk together apple cider vinegar (natural), extra virgin olive oil (natural), vegetarian Worcestershire sauce (natural), sea salt, and freshly ground pepper until well combined. This simple dressing will complement the fresh veggies without overpowering them.
- Toss the Salad: Gently combine the tomatoes, cucumbers, avocado, and mozzarella (plant-based) in a large bowl. Pour the dressing over and toss carefully to coat everything evenly without mashing the avocado.
- Garnish and Serve: Finish with fresh basil leaves torn by hand scattered on top. Serve immediately for the best taste and texture.
Notes
- Use ripe but firm produce to maintain texture, avoiding overly soft tomatoes or avocados.
- Cut ingredients uniformly to ensure balanced bites every time.
- Toss gently to keep the creamy texture of the avocado intact.
- Chill the salad in the fridge for 15-20 minutes before serving to enhance flavors.
- Add fresh basil at the end to preserve its aroma and taste.
- Store leftovers in an airtight container in the refrigerator for up to 24 hours; add avocado just before serving to avoid browning.
- Freezing the salad is not recommended as fresh vegetables and avocado lose texture and freshness.
- The dressing can be prepared a day ahead and refrigerated to save time.
- To avoid mushy cucumbers, choose firm cucumbers, slice just before assembly, and drain excess moisture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizers
- Method: No-cook
- Cuisine: International
Nutrition
- Serving Size: 1 bowl (approx. 1 cup)
- Calories: 180
- Sugar: 4g
- Sodium: 230mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: tomato cucumber avocado salad, plant-based mozzarella salad, fresh vegetable salad, vegan salad, gluten free appetizer
