1 ripe avocado, diced
1 tomato, deseeded and diced
1/3 cup cucumber, diced
1/3 cup mozzarella, diced
1/2 lemon, juiced
1 tbsp olive oil
Salt and pepper
Cut the avocado in half around the pit. Twist and separate into two halves. Take a small paring knife and score the flesh down to the skin lengthwise, and then crosswise. Scoop out the flesh with a spoon into a serving bowl and it should come out of the skin in a nice dice. Do the same to other half.
Cut off the top of the tomato where the vine came from. Slice in half horizontally, and over the sink squish out the juicy seeds, leaving the tomato flesh. Slice into rings and then dice and add to the bowl.
Peel and chop the cucumber into same sized dice as the other ingredients and add to the bowl. Slice and then dice the mozzarella and add to the bowl as well. Slice the lemon in half and squeeze the juice into the bowl being sure to catch the seeds (or use 1 1/2 tbsp of Real Lemon juice). Drizzle with olive oil and season with salt and pepper.
