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One of my favorite salads to eat is the classic caprese. It’s so simple and fresh you can’t help but savor every bite.
For this avocado caprese update, I substituted slices of avocado for mozzarella to make this salad friendly to anyone going dairy free — and let me tell you, you won’t miss the cheese. The avocado adds such a creamy element to this salad, I actually enjoyed it better than the original.
This avocado caprese salad is light and colorful and reminds me so much of summer. Eat it as an appetizer, as a side dish with grilled chicken, or as a snack. Any way you have it, it’s a perfect combination of flavors.
The key to making this salad so delicious is to use the best quality organic ingredients you can find — you want to make sure everything is at peak flavor. After that, you simply dress the salad with a drizzle of olive oil, balsamic vinegar, sea salt, and freshly cracked pepper. Easy, gorgeous, and nutritious.
Avocado Caprese Salad
The avocado adds such a creamy element to this salad, I actually enjoyed it better than the original.
- 4 medium heirloom tomatoes or tomato of your choice
- 2 avocados
- 1 bunch of fresh basil
- Extra virgin olive oil
- Balsamic vinegar optional
- Sea salt and black pepper
Slice tomatoes and avocados and salt lightly.
Slice basil into thin ribbons.
Layer tomato slices, avocado slices, and basil.
Lightly drizzle with olive oil and balsamic vinegar (optional). Sprinkle with salt and pepper to taste.