Enjoy this Mexican style avocado salad recipe prepared with cubed mozzarella cheese, cherry tomatoes, cilantro, and red onion. It is lightly dressed with lime juice, olive oil, salt, and pepper. A delicious summer salad that is quick and easy to prepare.
- 3 avocados
- 3 limes
- 9 ozs. mozzarella cheese or queso fresco or panela
- ½ cup cilantro leaves from about 10 sprigs chopped
- 2 cups cherry tomatoes
- ½ red onion
- 3 tbsp. olive oil extra-virgin
- ½ tsp. salt + to taste
- ½ tsp. black pepper + to taste
Prep the Onion
Thinly slicing the red onion.
Soak the onion in cold water for 15 minutes to remove the sharpness of the onion.
Prep the Avocado
Slice the avocado in half lengthwise and remove the pit.
Hold one half of the avocado in the palm of your hand. Diagonally without cutting through the peel, slice the avocado into ⅜" strips.
Then slice avocado diagonally the opposite way without cutting through the peel.
Use a teaspoon to scoop out the cut avocado into a small bowl.
Squeeze the juice of the lime over the avocado and set aside.
Prep The Remaining Ingredients
Chop the cheese into approximately ⅜" cubes.
Remove the cilantro leaves and chop them.
You want about ½ cup loosely packed cilantro.
Slice the cherry tomatoes in half.
Assemble the Salad
Add all of the ingredients to your mixing bowl, then very gently stir to mix the ingredients.