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.