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Mini Oreo Cheesecakes

Mini Oreo Cheesecakes
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A vibrant Summer Peach Salad with Avocado & Mozzarella that combines juicy ripe peaches, creamy avocado, and soft mozzarella, enhanced with fresh basil, lemon juice, and olive oil. This fresh, creamy, and colorful salad is perfect as a light meal, appetizer, or side dish for summer gatherings, offering a delightful balance of sweetness, creaminess, and crispness.

Ingredients

Scale

Main Ingredients

  • 2–3 ripe peaches, firm yet juicy
  • 1 ripe but firm avocado
  • 150g fresh mozzarella balls or pearls
  • Handful of fresh basil leaves

Dressing & Seasoning

  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • Sea salt, to taste
  • Freshly cracked black pepper, to taste
  • Optional: 1 tsp honey (for drizzle)

Optional Add-Ins

  • Toasted almonds or pine nuts, for crunch
  • Arugula, spinach or mixed greens (as a base)
  • Alternative cheeses: burrata or feta
  • Alternative herbs: mint or cilantro
  • Grilled chicken or shrimp (for protein boost)

Instructions

  1. Prepare the Peaches: Wash and dry the peaches thoroughly. Slice them into even wedges or rounds so every bite is juicy and sweet.
  2. Slice the Avocado: Cut the avocado in half, remove the pit, and carefully slice into thin segments, keeping the slices intact for gentle mixing.
  3. Tear the Mozzarella: Tear fresh mozzarella balls into bite-sized chunks to create a creamy texture that blends well with the fruit.
  4. Combine Ingredients: In a large bowl, gently toss the peach slices, avocado segments, mozzarella pieces, and fresh basil leaves to distribute flavors evenly.
  5. Dress the Salad: Drizzle extra virgin olive oil and freshly squeezed lemon juice over the salad. Season lightly with sea salt and cracked black pepper. If desired, add a honey drizzle for subtle sweetness.
  6. Serve Immediately: Serve the salad right away to enjoy its freshness and optimal textures, ensuring avocado remains vibrant and peaches stay juicy.

Notes

  • Choose firm but ripe peaches to avoid mushiness in the salad.
  • Use high-quality fresh mozzarella for the best texture and flavor.
  • Add lemon juice immediately after slicing the avocado to prevent browning.
  • Toss the salad ingredients gently to keep avocado slices intact and avoid crushing peaches.
  • Chill the salad for 15–20 minutes before serving to let the flavors meld perfectly.
  • Store leftovers in an airtight container in the refrigerator for up to one day; avocado may brown slightly but remains tasty.
  • Freezing is not recommended as it changes the texture of peaches, avocado, and mozzarella.
  • Reheating is unnecessary since this salad is best served cold and fresh.

Nutrition

Keywords: summer salad, peach salad, avocado salad, mozzarella salad, fresh salad, gluten free, no cook, healthy summer recipe

Find it online: https://marycorner.com/mini-oreo-cheesecakes/