3medium tomatoes or 6 to 8 smaller onesmake sure they are ripe and juicy
½mozzarella ball - drained
½an avocado - peeled
3-4crisp lettuce leaves
6basil leaves - torn
a few chives - snipped
½lemon - juiced
good drizzle of extra virgin olive oil
Tear the lettuce leaves and place at the bottom of a bowl.
Cut the avocado and tomatoes into chunks and lay over the lettuce.
Tear the mozzarella into pieces and scatter on top of the tomatoes.
Throw in the herbs then squeeze the lemon juice over everything. Lastly drizzle on a little olive oil.
The unused mozzarella and avocado will keep perfectly well in the fridge until the next day if well wrapped.No salt needed for this zingy summer salad, but you can always add a pinch if you feel you need to.Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.