Summer Tomato & Avocado Salad with Honey Balsamic Dressing
By: Sammi Haber Brondo | NYC Dietitian
Okay I’ll just say it: lettuce-less salads are probably my favorite type of salad. Not on board? Just wait until you make this one.
Ever had a salad that’s all lettuce and not enough toppings? Ugh, the worst type of salad IMO. That’s why, for the most part, I’d rather just skip the lettuce altogether. Toppings galore!
And, because summer produce is so good, the salad uses seasonal vegetables to highlight their amazing flavors. The end result is a combination of sweet, zesty, creamy and crunchy goodness.
As always, like with all my recipes, there are so many ways to easily change and customize this recipe (see below). I recommend pairing this salad with a simple grilled protein to make it a complete and balanced meal. Options like grilled chicken, salmon, shrimp, or even throwing quinoa into the mix would all be delicious.
TOP TIPS
Tomatoes: If you don’t have cherry or grape tomatoes, simply chop any size tomato. Heirloom tomatoes would be delicious!
Mozzarella: Feta cheese would also be a delicious swap. Don’t love cheese? Simply skip it.
Make ahead: To make this salad ahead of time, wait to cut the avocado and to toss with dressing. Store the salad - tomatoes, mozzarella, corn and basil - in an airtight container in the fridge for about 3-4 days. When ready to eat, dice and add the avocado and toss with the dressing. The dressing will also last in the fridge in an airtight container for 3-4 days. You may need to stir again before serving if any separation occurs in the fridge.
Did you try this recipe? Mention @Veggiesandchocolate or tag #Veggiesandchocolate I’d love to see your creations!
Summer Tomato & Avocado Salad with Honey Balsamic Dressing
Ingredients
- 3 ears of corn
- 1 pint cherry tomatoes
- 1 cup fresh mozzarella
- 2 avocado
- 1 lime, juiced
- 4-5 leaves fresh basil
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons honey
- 1 teaspoon water
- Salt
- Pepper
Instructions
- Bring a pot of water to a boil. Add corn and cook for about 5 minutes. Set aside to cool.
- Cut cherry tomatoes in half. If mozzarella is not already, roughly chop.
- Once corn has cooled, cut corn off the cob.
- Dice avocado and squeeze lime juice on top to prevent browning. Add tomatoes, mozzarella, corn and avocado to a large bowl.
- Thinly slice basil and add to the bowl.
- To make dressing, whisk all ingredients together until combined. Pour dressing over salad and toss until mixed.
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NYC dietitian: Sammi Haber Brondo | Veggies and Chocolate