Clean the vegetables; wash and drain salad leaves and cut the tomatoes in wedges.
Cut the avocados in a half, eliminate the stones, peel them and cut in wedges.
Mix all the ingredients in a bowl and garnish with oil, salt, black pepper and lemon juice. Add the Trevalli Sibilla mozzarella cut in wedges.
Slice the baguette and toast the slices in the oven with a bit of olive oil. Serve the salad with the crunchy bread.
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