Avocado Caprese

Since it's officially spring, I thought I would kick off the season with one my absolute favorite salads for the warmer months. Avocado caprese is my trademark lunch when we're at the shore. I eat it about twenty times over beach season, and then retire it for the rest of the year. It's a bit early for the beach, but I was at Reading Terminal Market and saw one of my favorite cheese mongers making fresh braids of mozzarella and I couldn't resist.
Avocado Caprese
Yield: 2 Servings
1 ripe avocado
1 large tomato
1 small braid of mozzarella
6 basil leaves
1 tsp olive oil
1 tsp balsamic vinegar
kosher salt
ground black pepper
Start by slicing the avocado around its center (the short way), pull the two halve apart, swiftly put your knife into the pit and twist the knife to pull it out. Scoop the avocado out of the skin, and then slice each half into 3 slices. Next, slice your tomato and your mozzarella into 6 rounds. Stack one piece of mozzarella, one tomato slice, and one avocado slice and sprinkle each with a bit of salt and pepper; do this three times per stack. Finally, top the stacks with 3 basil leaves each and drizzle them with olive oil and balsamic.

1 comment:

  1. Who does not love Avocado Caprese ? I hope most of the peoples love Avocado Caprese like me. But Who can make this like you. You are great Kayleigh Houde. Love you very much for your nice post for Kayleigh Houde. Red Copper Pan Reviews