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
- ½ avocado
- 1 tomato
- ¼ cup fresh basil about 8–10 leaves
- ⅛ tsp sea salt, unrefined
- ⅛ tsp black pepper, ground ground
- balsamic vinegar optional
- extra-virgin olive oil optional
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.
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
Calories: 184kcal, Carbohydrates: 14g, Protein: 3g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Sodium: 13mg, Potassium: 797mg, Fiber: 8g, Sugar: 4g, Vitamin A: 1488IU, Vitamin C: 28mg, Calcium: 35mg, Iron: 1mg