Avocado Caprese Salad
Servings: 1 serving
It’s pretty hard to top a juicy, garden fresh, still-warm-from-the-sun tomato, but this comes pretty close. Creamy avocado stands in for cheese in my Avocado Caprese Salad. We don’t think you’ll miss it.
Ingredients
- ¼ avocado
- ½ tomato
- 2 tbsp fresh basil about 8 leaves
- 1 tbsp balsamic vinegar
- ⅛ teaspoon sea salt, unrefined
- ⅛ teaspoon black pepper, ground ground
- extra-virgin olive oil optional
- 2 tbsp raw sunflower seeds
Instructions
- Thickly slice the avocado and tomato.
- Arrange on a plate along with the basil leaves.
- Season well with salt and pepper. If desired, drizzle with balsamic vinegar and olive oil. Serve with sunflower seeds for protein and crunch.
Notes
- Dried basil can be used in a pinch, but use fresh to reap the benefits
- Beefsteak tomatoes are the best variety to use for this salad
- If you want it to be 'fork friendly', simply dice the tomatoes + avocado into bite sized chunks.
Nutrition
Serving: 3slices, Calories: 224kcal, Carbohydrates: 14g, Protein: 6g, Fat: 18g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 9g, Sodium: 303mg, Potassium: 552mg, Fiber: 6g, Sugar: 5g, Vitamin A: 808IU, Vitamin C: 14mg, Calcium: 40mg, Iron: 2mg
