My Avocado Caprese salad is a great twist on a classic salad that’s great to enjoy during the hot summer months, or any time of the year! Not only does it taste amazing, it’s also a great clean eating recipe that anyone in the family can enjoy! The avocado adds a yummy creaminess and hint of sweetness that really helps to bind the tartness of the tomato and and the slight salt undertone of the fresh mozzarella.
This salad is not only great as a starter, but it’s pretty amazing and filling as a whole meal. It eat for lunch or dinner, and you’ll be some happy full bellies! I will give you one small piece of advice, but it’s my own personal preference. Chill your avocados whole for a good 30 minutes before cutting and slicing for your salad. It like cold avocado, and it does help to firm it up a little bit and it also makes it easier for slicing. Enjoy!
Avocado Caprese Salad
- 2 Large Ripe Tomatoes
- 2 Chilled Ripe Avocados
- 1 Roll of Fresh Mozzarella
- Balsamic Reduction
- Fresh Basil Leaves
- EVOO (optional)
- On a cutting board, slice your tomatoes, avocados, and mozzarella.
- Create alternating layers of tomato, mozzarella, avocado, and basil leaves (about 1 to 2 leaves per layer).
- Drizzle with a balsamic reduction, and you can add a little EVOO, salt & pepper if you so desire.
by David Murphy
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