Tomato mozzarella salad

Ingredients

• 6 plum tomatoes, chopped
• 2 cartons (8 ounces each) fresh mozzarella cheese pearls, drained
• 1/3 cup minced fresh basil
• 1 tablespoon minced fresh parsley
• 2 teaspoons minced fresh mint
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 medium ripe avocados, peeled and chopped

Directions

• In a large bowl, combine the tomatoes, cheese, basil, parsley and mint; 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 at least 1 hour before serving.
• Just before serving, stir in avocados. Serve with a slotted spoon.

I would like to take this salad to a family labor day picnic. I have close to two hours to travel. Will the avocado's hold up (without turning color) for this amount of time or should I hold it out and add it right before serving?
One reviewer noted the expense of the cheese. It would be easy to use the large ball of mozzarella and just cut into cubes. That might lower the cost for you and retain the pretty look of the salad.
great flavor! I had shredded cheese. would not recommend. Robbed this dish of eye appeal and gave it a grainy texture.
This is a delicious salad and I loved it. My kids were home this weekend and they loved the added avocado!
Very refreshing! I used cherry tomatoes instead of plum and right before I served it I sprinkled pine nuts on top.
I did not use the fresh mozzarella cheese pearls; I used 8 ounces of block cheese. I added more tomatoes and used one avocado; no mint. I liked it. My family wasn't crazy about this, but I sort of expected that. not really their style. However, I liked it and am looking forward to taking it to lunch tomorrow.