Tomato, Basil and Avocado Salad

1 container cherry tomatoes, cut in half 1 carton fresh mozzarella cheese pearls, drained 1 avocado, peeled and diced 1/3 c basil, julienned (I used my frozen basil I had on hand, it was perfection) 2 T fresh parsley 1/4 c lemon juice 1/4 c olive oil salt and pepper to taste Baguette - optional Directions Combine tomatoes, mozzarella, basil and parsley. Set aside. 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. Just before serving stir in the chopped avocado. Serve with a slotted spoon and toasty baguette.