- 2 avocados, halved and pitted
- 8 cherry tomatoes, halved
- 2 tbsp. olive oil
- 1 tbsp. balsamic vinegar
- 85 grams of fresh mozzarella, cut into pieces
- 1/4 of a cup of fresh basil, torn
- Scoop out avocados, leaving a small border all the way around. Dice avocado flesh and set aside.
- In a large bowl, toss tomatoes with oil, vinegar, and ¼ tsp each salt and pepper. Fold in avocado, mozzarella, and basil. Divide salad among avocado halves.