Few dishes feel as effortlessly fresh and satisfying as a Creamy Avocado Tomato Mozzarella Salad. With juicy tomatoes, buttery avocado, and soft mozzarella pearls drizzled in a light, zesty dressing — this salad celebrates simplicity at its finest.
Each bite bursts with flavor and texture: the creaminess of avocado meets the tang of tomatoes, the mild saltiness of mozzarella, and the brightness of lemon and olive oil. It’s the kind of dish that instantly brings sunshine to your table — perfect for summer picnics, family lunches, or quick weeknight meals.
Whether you’re pairing it with grilled chicken, pasta, or crusty bread, this salad delivers balance, freshness, and a touch of indulgence in every forkful. It’s proof that healthy can still feel rich and comforting.
Why You’ll Love This Creamy Avocado Tomato Mozzarella Salad
- Quick, easy, and made with just a handful of ingredients.
- Naturally low-carb, gluten-free, and vegetarian.
- Creamy, fresh, and bursting with Mediterranean flavor.
- Versatile — perfect as a side dish or light main.
- Ready in just 10 minutes, no cooking required!
Why You Should Try This Recipe
This salad is a beautiful marriage of creamy and tangy, rich and refreshing. It’s inspired by the Italian Caprese salad, but with avocado taking center stage — adding healthy fats and a luxurious texture that ties everything together.
The lemon-garlic dressing is bright yet mellow, perfectly balancing the richness of the avocado and mozzarella. It’s simple, but every ingredient shines — making this a go-to recipe for anyone who loves bold flavor without the fuss.
Ingredients You’ll Need
For the Salad:
- 2 ripe avocados, diced
- 2 cups cherry tomatoes, halved
- 1 cup fresh mozzarella balls (bocconcini), halved
- ¼ small red onion, thinly sliced (optional)
- 2 tablespoons fresh basil, chopped or torn
- Salt and black pepper, to taste
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice (or balsamic vinegar for a sweeter twist)
- 1 teaspoon Dijon mustard
- 1 clove garlic, finely minced
- ½ teaspoon honey (optional, for balance)
How to Make Creamy Avocado Tomato Mozzarella Salad (Step by Step)
Step 1: Prepare the ingredients
Start by halving the cherry tomatoes, dicing the avocados, and cutting the mozzarella balls in half. Place them all in a large salad bowl. Add the thinly sliced red onion if using.
Step 2: Make the dressing
In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, garlic, honey, salt, and pepper until well combined and slightly creamy.
Step 3: Combine and toss
Pour the dressing over the salad ingredients. Gently toss to coat, being careful not to mash the avocado.
Step 4: Garnish and serve
Sprinkle with chopped basil and a crack of black pepper. Serve immediately, or chill for 10–15 minutes for enhanced flavor.
Tips for the Best Creamy Avocado Tomato Mozzarella Salad
- Use ripe but firm avocados – Overripe avocados can make the salad mushy.
- Add dressing right before serving – Keeps the avocado from browning too quickly.
- Use fresh mozzarella – Its mild creaminess pairs perfectly with the acidity of tomatoes.
- Don’t skip the salt – It draws out the natural sweetness of the tomatoes.
- Use high-quality olive oil – It’s the foundation of great flavor.
- Balance with acidity – Lemon or balsamic adds the perfect brightness.
- Chop ingredients evenly – Helps every bite have the perfect mix.
- Add herbs last – To keep them fresh and vibrant.
- For extra flavor – Sprinkle a pinch of crushed red pepper or sea salt flakes on top.
- Serve chilled – A quick chill enhances texture and taste.
Variations & Substitutions
- Caprese Twist: Use balsamic glaze instead of lemon for a sweeter finish.
- Protein Boost: Add grilled chicken, shrimp, or salmon.
- Vegan Version: Skip mozzarella and add marinated tofu or vegan cheese.
- Greek Style: Add cucumbers, olives, and oregano.
- Spicy Kick: Mix in a pinch of chili flakes or diced jalapeño.
- Herb Lovers: Add dill, parsley, or mint for a fresh twist.
- Extra Creamy: Mix in a spoonful of Greek yogurt or mashed avocado to the dressing.
- Nutty Touch: Sprinkle with toasted pine nuts or almonds.
- Roasted Variation: Use roasted cherry tomatoes for a deeper flavor.
- Low-FODMAP Option: Omit onion and garlic; use chives or lemon zest instead.
What to Serve With Creamy Avocado Tomato Mozzarella Salad
- Grilled chicken or steak
- Garlic shrimp skewers
- Crusty baguette or focaccia bread
- Spaghetti aglio e olio
- Lemon herb salmon
- Roasted potatoes or couscous
- Iced tea or white wine like Sauvignon Blanc
Storage & Reheating Tips
To Store:
Keep leftovers in an airtight container in the refrigerator for up to 1 day. For best texture, store the dressing separately and toss before serving.
To Prevent Browning:
Add a few extra drops of lemon juice over the avocado before refrigerating.
Do Not Freeze:
This salad is best enjoyed fresh — freezing will ruin the creamy texture of the avocado and mozzarella.
Recipe FAQs
Can I make this salad ahead of time?
You can prep the ingredients ahead, but add avocado and dressing just before serving.
Can I use large tomatoes instead of cherry?
Yes, simply chop them into bite-sized pieces and remove excess seeds.
Can I skip the mustard?
Yes — it just helps emulsify the dressing, but you can leave it out.
Can I use balsamic glaze instead of lemon juice?
Absolutely — it gives the salad a sweeter, richer taste.
Can I add greens?
Yes! Arugula, baby spinach, or mixed greens work wonderfully.
How do I keep the avocado green?
Toss it with a bit of lemon juice right after cutting.
Can I use mozzarella slices instead of balls?
Yes — just cube them for easy mixing.
Can I use lime juice instead of lemon?
Yes — it adds a refreshing citrus note.
Can I add pesto?
Definitely — a drizzle of basil pesto adds depth and creaminess.
Is this salad keto-friendly?
Yes — it’s low-carb and packed with healthy fats!