Avocado Caprese Salad
Recipe type: Salad
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
This salad is a variation of a traditional Caprese salad. It incorporates some avocado and fresh basil pesto. For a vegan option, omit the mozzarella and just use avocado.
  • For the salad:
  • 4 large tomatoes
  • 2 avocados
  • 6-8 oz. fresh mozzarella
  • 4 oz. fresh basil
  • Spinach or salad greens (optional)
  • For the pesto:
  • 2 garlic cloves
  • 4-6 oz. fresH basil
  • Handful sliced almonds
  • 2 tbsp. extra virgin olive oil
  • Red Pepper Flakes
  1. For the pesto:
  2. Toast the almonds in a dry skillet until lightly golden brown and fragrant.
  3. Combine the garlic, almonds, and basil in a food processor until chopped. Stream in the olive oil with the food processor running. Add in red pepper flakes for a bit of a kick. If sauce is too thick add in a little bit of water just to thin out.
  4. For the salad:
  5. Slice the tomatoes to desired thickness.
  6. Remove the seed from the avocado. Using a spoon remove the fruit from the flesh. Slice avocado into long strips, and then cut strips into chunks.
  7. Next, slice the mozzarella into a similar thickness as the tomatoes and the avocado.
  8. Lay spinach or salad greens on serving tray (if using).
  9. Alternate layering tomato slices with mozzarella, fresh basil, and avocado.
  10. Once all of the ingredients are layered, drizzle pesto all over the salad.
Recipe by Core Fitness at http://www.corefitactive.com/avocado-caprese-salad/