1. In a large bowl, combine the tomatoes, mozzarella, basil and parsley. Set aside.
2. In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato mixture. Toss to coat. Cover and refrigerate for 1 hour before serving.
3. Just before serving the salad, stir in the chopped avocados. Serve salad with toasty bread.
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|Serving Size: 1 Serving (470g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 390 (79%)|
|Amt Per Serving||% DV|
|Total Fat 43.3g||58 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 29.6g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 0mg||0 %|
|Sodium 178.1mg||6 %|
|Potassium 1451.6mg||38 %|
|Total Carbohydrate 32.8g||10 %|
|Dietary Fiber 15.6g||62 %|
|Sugars, other 17.2g|
|Protein 5.9g||8 %|
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Calories per serving: 496
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