Cucumber Avocado Mozzarella Salad with Pepperoni Crumbles
Ingredients
- 8 oz fresh mozzarella
- 2 Avocados
- 3 mini cucumbers
- 8 oz pepperoni slices
- 2 tbsp minced pepperoncini
- 1 1/2 tbsp olive oil
- 1 1/2 tbsp lemon juice
- 1 1/2 tbsp white balsamic vinegar
- 5 compari tomatoes
- 1/4 tsp salt
- 1 1/2 tbsp freshly chopped oregano
Instructions
Preheat a cast iron pan to medium-low and cook pepperoni slices until browned 10-12 minutes, drain on a paper towel and transfer to a food processor and pulse until finely ground. Add olive oil, lemon juice, balsamic, salt, and oregano to a small mixing bowl and whisk until salt is dissolved. Petite dice the mozzarella, Avocados, cucumbers, pepperoncini, and tomatoes and transfer to a medium-sized mixing bowl. Pour dressing over the salad and fold gently with a spatula until evenly coated taste for seasoning. Top with pepperoni bits. Enjoy!
