Mozzarella Tomato Salad

6 plum tomatoes, chopped
2 cartons (8 ounces each) fresh mozzarella cheese pearls, drained
1/3 cup minced fresh basil
1 tablespoon minced fresh parsley
2 teaspoons minced fresh mint
1/4 cup lemon juice
1/4 cup olive oil
3/4 teaspoon salt
1/4 teaspoon pepper
2 medium ripe avocados, peeled and chopped

In a large bowl, combine the tomatoes, cheese, basil, parsley and mint; set aside. In a small bowl, whisk the lemon juice, oil, salt and pepper.

Pour over tomato mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving. Just before serving, stir in avocados. Serve with a slotted spoon. Makes 8 servings.

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