avocado caprese salad;
A simple salad of chopped avocados, diced tomatoes, mozzarella pearls, and basil, tossed with salt and a balsamic glaze.
Servings: 2
Print Recipe
Pin Recipe
Ingredients
- 1 large avocado
- 8 oz fresh mozzarella (or mozzarella pearls)
- 1 large beefsteak tomato
- 6-8 fresh basil leaves
- 1 pinch sea salt (or smoked salt, if available)
- 1 pinch pepper (optional)
- balsamic glaze
Instructions
- Slice the avocado in half and remove the pit. Easiest way to remove the pit is to whack it with the blade of your chef's knife and twist out. Slice the avocado into roughly ½" cubes and scoop it out of the skin with a spoon. Add to a bowl.
- Cut the tomato into slices. Optionally remove the seeds and wet area if desired. Dice into roughly ½" cubes. Add to the bowl alongside the diced avocado.
- Add the mozzarella pearls, or slice the mozzarella and add it to the bowl.
- Reserve 1-2 basil leaves for garnish if desired. Julienne the remaining basil leaves. I do this by laying the leaves on top of each other and rolling it up like a cinnamon roll. Then slice thinly and as the strands unravel you'll have thin julienned strips. Add to the bowl.
- Add a pinch of flaky salt, and pepper if desired, and toss together using two spoons or two forks to evenly coat.
- Add an extra sprinkle of flaky salt as needed. Drizzle with balsamic glaze and garnish with reserved basil leaves. Serve fresh.
Did you make this recipe?Mention @bestwithchocolate or tag #bestwithchocolate!