Tomato & Mozzarella Salad

tomato and mozzarella salad topped with sunflower seeds, corn and avocado
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1 from 1 vote

Tomato & Mozzarella Salad

Fresh, sweet and crunchy salad with avocado, mozzarella, sunflower seeds and a tangy cilantro vinaigrette
Prep Time15 mins
Total Time15 mins
Course: Main Course, Salad
Cuisine: American
Keyword: tomato mozzarella salad
Servings: 2 salads
Calories: 548kcal


  • 1/2 cup fresh cilantro
  • 1 clove garlic
  • 1 lime juiced
  • 1 tsp honey
  • 2 tbsp olive oil
  • 1 pinch salt
  • 6 cups romaine chopped
  • 2/3 cup cherry or grape tomatoes halved
  • 2/3 cup frozen corn thawed
  • 1/2 avocado sliced
  • 1/4 cup roasted unsalted sunflower seeds
  • 2 oz fresh mozzarella sliced


  • Make dressing. Blend cilantro, garlic, lime juice and honey in a food processor or blender until smooth. Add olive oil and blend just until combined. Season with pinch of salt. This will make about 1/3 cup dressing, enough for 2 salads.
  • To build salad, plate 3 cups lettuce, 1/3 cup tomato, 1/3 cup corn, 1/4 avocado, 2 tablespoons sunflower seeds and 2 oz fresh mozzarella. Drizzle with 2 1/2 tablespoons dressing. Enjoy!


Nutrition Facts (per 1 salad): 548 calories, 42g fat, 12g saturated fat, 50mg cholesterol, 31g carbohydrate, 9g fiber, 3g added sugar, 20g protein, 501mg sodium, 405mg calcium, 1024mg potassium, 544mg phosphorus, 17mg oxalate

2 thoughts on “Tomato & Mozzarella Salad”

    1. Melanie Betz MS, RD, CSR, CSG

      Hi Diane. There is no definition for a “plant based” diet or recipe. It does not necessarily mean complete avoidance from animal products. I do classify my recipes that include eggs and cheese as plant based as the recipe is primarily plants. Thank you for your concern.

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