Mozzarella, avocado, tomato and courgette salad



Serves 2 on it’s own or 4 as a side


For the salad:

  • 2 medium courgettes (green or yellow), washed and very thinly sliced
  • 1 avocado, peeled, quartered and sliced
  • 150g Mozzarella, sliced
  • 16 cherry tomatoes, quartered
  • 1 spring onion, sliced
  • 1 handful chives, thinly sliced
  • Maldon sea salt
  • Freshly ground black pepper


For the vinaigrette:

  • 3 tablespoons rapeseed oil
  • 1 tablespoon white wine vinegar
  • 1/4 teaspoon dijon mustard
  • Pinch of caster sugar
  • Pinch of Maldon sea salt
  • Freshly ground black pepper


Prep time: 10 minutes
Cooking time: 0 minutes
Total time: 10 minutes

Mozzarella, avocado, tomato and courgette salad

A beautiful combination of colours, textures and flavours. Perfect for when you have a glut of courgettes! It’s helpful to see courgettes as being just as good eaten raw as they are cooked. They will open up your menu choices and bulk up summer salads.


On a large plate assemble the salad ingredients.

Place the vinaigrette ingredients in a jar and shake. Drizzle over the salad.

A lovely salad to enjoy either on it’s own, or served with a flavoured yoghurt, or alongside baked salmon or a roast chicken. Delicious!



If you have time, try pouring the vinaigrette over 30 minutes in advance to really let the flavours infuse and the vegetables soften slightly.”

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