This avocado caprese salad is delicious and ridiculously easy. It’s hard to write a blog about something so easy. It’s a different take on the traditional caprese and makes the perfect summer lunch.
I saw this recipe from cookeatpaleo.com and I had all the stuff to make it. I’m all about quick and healthy when it comes to lunch. So, this looked right up my alley.
Lately, I’ve been avoiding dairy (not completely, but mostly). I just notice that it eases the tummy bloat a bit. My only vice is coffee creamer. I’m not giving up that one.
So, all you balsamic snobs out there, you can pull out the good stuff for this recipe, because it’s the star of the show. I used black mission fig from The Filling Station in New York. We stopped by there a couple of years ago and tasted a few fantastic vinegars. Balsamic tastings are similar to a wine tasting. So fun and if you find a favorite you can just keep ordering it.
Also, my basil in the garden took off this year because of the lovely compost I used. Seriously, I need to start making pesto or something, because I can’t keep up. I’ve been trying to think of ways to use it. But, if you don’t have a garden out back, just get some good basil from the store.
Layer slices of a good red ripe tomato with sliced avocado and basil. Splash on some balsamic and fresh ground pepper. Done and done!
If you pour most of your effort into dinner, like I do, you probably like a quick and easy light lunch and that’s exactly what this is.
No cooking involved! And all healthy, too of course. 😉
xo-Megan
| Prep Time | 5 minutes |
| Servings |
person
|
- 1 beefeater tomato sliced
- 1/2 Avocado sliced
- 1/4 cup basil leaves
- 1-2 tablespoons balsamic vinegar
- ground black pepper
Ingredients
|
- Layer tomato, sliced avocado and basil on top. Splash balsamic and top with fresh ground pepper.