Red & Green Avocado Salad

Beautiful and delicious!

1 container cherry tomatoes, cut in half
1 carton fresh mozzarella cheese pearls, drained
1 avocado, peeled and diced
1/3 C. fresh basil, julienned
2 T. fresh parsley
1/4 C. lemon juice
1/4 C. EVOO
Salt and pepper, to taste

In a bowl, combine the tomatoes, mozzarella, basil and parsley.
In separate bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato mixture. Toss to coat. Cover and refrigerate for 1 hour before serving.
Prior to serving, stir in the chopped avocados.

{LDM}