Jacques Pépin's Avocado, Tomato & Mozzarella Salad

When he needs a garnish, Jacques Pépin heads to the garden, where he grows his own herbs.
Avocado, Tomato & Mozzarella Salad

Recipe by Jacques Pépin

Adapted from A Grandfather's Lessons by Jacques Pépin. Copyright © 2017 by Jacques Pépin. Used by Permission of Houghton Mifflin Harcourt. All rights reserved.

  • Prep Time
  • 2Servings


  • 1 large ripe avocado, halved and pitted
  • 1 tbsp. fresh lemon juice
  • 2 scallions, thinly sliced (about 1/3 cup)
  • 1 large ripe tomato (about 8 oz.), chopped
  • 4 oz. fresh mozzarella, cut into 1/2-inch cubes
  • 2 tbsp. peanut or almond oil
  • Sliced chives for garnish, optional


Using a teaspoon measure, scoop olive-size pieces of avocado into a medium bowl. Reserve the avocado shell. Toss in the lemon juice, scallions, tomato, mozzarella and oil; season with salt and pepper. Spoon 1/2 cup of the salad onto each plate; fill shells with the remaining salad. Place 1 avocado half in the middle of the mixture on the plates. Sprinkle with chives, if desired.

More Jacques! Check out Jacques Pépin Cooks With His Granddaughter