Bocconcini Avocado Salad from Cooking and Cooking
Yield: Serves 3

In a large bowl, combine the halved tomatoes, bocconcini cheese and basil. Set aside.

In a small bowl, whisk the lemon juice, olive oil, salt and pepper. Pour over the bocconcini mixture. Toss to coat. Cover and refrigerate for 1 hour before serving. Stir in diced avocadoes just before serving. Taste, adjust seasonings and serve.