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 and arrange them on a plate with the basil leaves.
- Season well with salt and pepper. Drizzle with the balsamic vinegar and olive oil, if using, and sprinkle with the sunflower seeds.
Notes
- Basil Tip: Fresh basil makes the biggest difference here, but a pinch of dried basil works if that's all you have.
- Tomato Tip: Ripe beefsteak tomatoes give the best flavor and slice into thick, sturdy rounds.
- Serving Ideas: For a fork-friendly salad, dice the avocado and tomato into bite-size chunks.
- Storing: Best eaten right away, since the avocado browns. Leftovers keep in an airtight container in the fridge for up to 1 day; add the sunflower seeds just before serving so they stay crunchy.
Nutrition
Serving: 2cups, 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
