Tomato, Avocado & Fresh Mozzarella Salad with a Honey-Lime Balsamic Vinaigrette

Holy tomatoes! Our tomatoes are doing much better this season than ever, and I totally attribute it to the 6-foot fence Greg built around our garden. Sorry deer, you'll have to go elsewhere for tomatoes this summer! We picked close to 10 pounds of tomatoes just a few days ago, and I picked another 5 pounds today. Incredible!

Here are some of the fun recipes I have been making with all the tomatoes: Cherry Tomato Tart with a Basil and Garlic Crust, Quinoa, Corn & Black Bean Wraps, and Three Tomato Pie  I made some of the cherry tomato tarts with my next door neighbor the other day and that was a lot of fun. I woke to find my food processor broken the morning of our tart date, and I called her to let her know, and she said she did not own one. I had to make the dough the old-fashioned way, and much to my surprise, it worked! But I am still pretty devastated about my processor...

This tomato, avocado & mozzarella salad with honey-lime vinaigrette is another great recipe with tomatoes from our garden. I have made it a couple times this summer and it is one of our fave salads. It is so easy to make and it is super healthy. It's filling enough for a light lunch or it can be served with dinner. You'll love the way the flavors come together! Enjoy.

Recipe for Tomato, Avocado & Fresh Mozzarella Salad with a Honey-Lime Balsamic Vinaigrette

INGREDIENTS:
For the honey-lime balsamic vinaigrette 

Beautiful tomatoes...

1 Tbsp. of extra-virgin olive oil
1 Tbsp. of balsamic vinegar
2 tsp. of honey
2 tsp. of freshly squeezed lime juice
Coarse sea salt
Freshly ground black pepper
A pinch of crushed red pepper flakes (optional)
For the tomato, avocado & fresh mozzarella salad
12 - 16 Sugary tomatoes or large cherry tomatoes, cut in half
1 Hass avocado, cut into smallish cubes
1/4 cup of fresh mozzarella cheese, cubed
Extra lime juice
Salt and pepper

DIRECTIONS:
Put all the vinaigrette ingredients into a smallish bowl and mix well. Let sit at room temperature while you prepare the salad ingredients.

Put the sliced tomatoes, cubed avocado pieces, and cubed mozzarella into a medium bowl. Pour the honey-lime balsamic vinaigrette over the salad and toss gently. Squeeze a little extra lime over the salad and sprinkle on a little extra coarse sea salt and black pepper. Serve and enjoy!

Makes 2 servings. 

Our deer-proof garden - designed & built by Greg!

First zinnia of the season! Zinnias make me happy.