TOMATO & AVOCADO SALAD WITH BOCCONCINI

By jarren

Ingredients

• 2 tbsp butter
• 1/2 cup panko (Japanese-style bread crumbs)
• 1 tbsp white balsamic vinegar
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/4 tsp sugar
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 1 clove garlic, minced
• 1/4 cup olive oil
• 1 container cherry tomatoes
• 1 ripe avocado, halved, pitted, peeled and cubed
• 1/2 cup mini bocconcini
• 2 tbsp thinly sliced fresh basil
• 2 tbsp chopped fresh parsley

Details

Servings 4

Preparation

Step 1

Melt butter in a small frying pan over medium heat. Add bread crumbs and saute until golden brown; cool. To prepare dressing, whisk together next 7 ingredients (vinegar through garlic) until combined. Gradually whisk in oil until blended.

Combine tomatoes, avocado, bocconcini, basil and parsley in a bowl. Add dressing and toss to combine. Top with bread crumbs.