Avocado salad with buffalo cheese

Ingredients for 2 servings:

• 1 avocado(s)
• 5 small tomatoes
• 1 buffalo mozzarella, 125 g drained weight
• 1 lime(s)
• ½ bunch parsley, flat
• 2 tbsp olive oil
• 1 tbsp Balsamic vinegar Bianco
• salt and pepper
• Sugar
• 1 tsp mustard

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Total time approx. 45 minutes

Halve the lime and juice one half. Halve the avocado, remove the stone, and scoop out the flesh from the skin with a tablespoon. Cut the avocado halves into wedges or cubes, depending on your preference, and drizzle with the lime juice. For the vinaigrette, whisk together the olive oil, mustard, and vinegar until smooth, and season with salt, pepper, and sugar. Cut the tomatoes into sixths, cut the buffalo cheese into 2-cm cubes, and roughly chop the parsley. Quarter the remaining lime and then cut into 1/2-cm slices. If the peel is unedible, peel it first. Mix everything with the vinaigrette. Then add the avocado pieces, folding in very carefully so as not to mash them. Let it sit for a while.