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A-K Life
Alan R. and Kathy M. Henderson
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Tomato, Avocado, Mozzarella Salad

Ingredients
1 large Tomato
1 large Avocado
4-8 ounce of Mozzarella
1-2 tablespoon Avocado Oil
4-12 drops Red Wine Vinegar
1-2 teaspoon dried Basil
Salt to taste
Pepper to taste
Ground Garlic powder to taste

Instructions
Cut tomato into 1/2 chunks
Pour avocado oil and red wine vinegar onto tomato
Put salt, pepper, garlic powder on tomato
Stir tomato to mix
Cut avocado into 1/2 chunks
Cut mozzarella into 1/2 chunks

Notes
Tomato - we prefer Grainger County, TN tomatoes and especially the yellow tomatoes. I tried the cherry tomatoes, but they are too expensive and time consuming to cut up.

Avocado - at the store, I find an avocado with a piece of the stem still on. I pull of the stem, and if it is still light green, I know it will be ripe in a couple of days.
I first half the avocado and remove the stone. I then make longitudinal cuts around 1/2" apart. Then latitudinal cuts for 1/2" cubes. Last I use a spoon to scoop out the chunks.

Mozzarella - for the mozzarella I buy "Bel Gioioso Fresh Mozzarella Pearls Cheese"
If the tomatoes and avocado are small, I use 4 oz. of the cheese, otherwise I use 6 oz.

Basil - I use dried basil, but fresh is so much better

This dish started out as typical Italian Caprese salad with large slices of tomato and mozzarella.
I switched to chunks after a few years, since it's easier to eat (I don't have to cut it on my plate).
One day I added the avocado, because I had one left over. Now we rarely make plain Caprese any more.

We enjoy this 3-4 times a week.