Avocado Caprese Salad Recipe
Avocado caprese salad with cherry tomatoes, mini mozzarella, fresh basil, olive oil, and balsamic glaze comes together fast.
Servings: 4 servings
Ingredients
- 1 pint cherry tomatoes
- 8 ounces mini mozzarella cheese balls
- 1 large avocado pitted and cubed
- ¼ cup Fresh basil cut into chiffonade (long strips)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic glaze
- Sea salt
- black pepper
Instructions
- Assemble the mozzarella cheese, cherry tomatoes, cut avocado and basil in a serving dish.
- Season with sea salt and freshly cracked black pepper, to taste. Drizzle with olive oil and the balsamic glaze. Carefully toss to coat the ingredients with the dressing. Serve immediately.
Video
Notes
My Top Tip: Use fresh ingredients! This salad is all about the produce, so quality matters. Make sure you're using ripe but firm tomatoes so they hold together when cut.
Storage: Store any leftovers in an airtight container in the fridge for up to 24 hours. That said, I recommend eating this one ASAP after making!
Nutrition
Serving: 1g | Calories: 312kcal | Carbohydrates: 11g | Protein: 12g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 57mg | Potassium: 502mg | Fiber: 4g | Sugar: 4g | Vitamin A: 731IU | Vitamin C: 32mg | Calcium: 224mg | Iron: 1mg
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