Breakfast

Caprese with avocado

November 4, 2017

If you appreciate traditional Italian insalata caprese, try this similar avocado caprese salad with fresh mozzarella cheese, fresh basil and ripe red tomatoes, and the addition of avocados for extra flavor.

INGREDIENTS:

  • 2 avocados, sliced
  • 2 ripe tomatoes
  • 1 pound fresh mozzarella cheese
  • 1 1/2 ounce bunch fresh basil leaves
  • 1/4 cup good quality olive oil
  • 1/4 cup balsamic vinegar (or use a balsamic reduction if you prefer)
  • salt and pepper to taste (sea salt or kosher salt and fresh cracked black pepper will be best)

PREPARATION:

With a small knife, cut the little stem end out of the tomato, and then, using a serrated knife, cut the tomatoes into 1/3 inch slices.

Slice the mozzarella about 1/4 inch thick.

Alternate slices of the avocado, the sliced tomato, the fresh mozzarella and the fresh basil leaves, arranging them like playing cards on individual serving plates.

Drizzle the olive oil and the balsamic vinegar or the balsamic reduction on top of the avocado, tomato and mozzarella slices.

Season with lightly with sea salt or kosher salt and fresh cracked black pepper.

Serve the Italian mozzarella, tomato, basil and avocado salad with Italian bread or a fresh baguette (French bread), or perhaps over a bed of romaine lettuce or Boston lettuce leaves if you want something more of a salad and less of an appetizer.

Recipe tip: Instead of olive oil and vinegar, use a balsamic reduction to drizzle over your avocado  salad. For another variation, serve this salad over cooked pasta to turn it  into a light and summery vegetarian  pasta salad.


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