Avocado Caprese Salad
Try this Avocado Caprese Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 0
- kosher salt and freshly ground black pepper
- fresh basil leaves
- 2 cups fresh arugula
- 3 slices fresh mozzarella cheese
- 1 tablespoon extra virgin olive oil (i prefer the fruitiest lightest flavored)
- 1 1/2 teaspoons balsamic vinegar
- generous pinch of sugar or dollop of honey
- 2-3 campari or cocktail style tomatoes (sliced)
- 1/2 avocado (pitted and sliced)
- Carbohydrate 3.02456000123421 g
- Cholesterol 0 mg
- Fat 0.314880000223173 g
- Fiber 0.767200011973195 g
- Protein 1.3213800008724 g
- Saturated Fat 0.03765950002908 g
- Serving Size 1 1 recipe (62g)
- Sodium 2338.42650000913 mg
- Sugar 2.25735998926102 g
- Trans Fat 0.0920990000696569 g
- Calories 19 calories
Assemble the arugula, tomato, avocado slices and mozzarella in a serving bowl. Top with torn or slivered basil leaves. Whisk the extra virgin olive oil in a small bowl with the balsamic vinegar, sugar or honey and season with kosher salt and freshly ground black pepper to taste and pour over the salad. Toss to coat and serve.
