Redefining Caprese salad! Here’s a way to lighten up this classic Italian salad. It’s a dairy-free, vegan and paleo version but doesn’t miss out on the beautiful creamy and fragrant essence of this salad.
Using avocados instead of the traditional mozzarella adds vitamin E, potassium and dietary fibre, not to mention a creamy, decadent texture. This substitution also greatly improves the quality of fat as the fat in avocados is mostly heart-healthy monounsaturated fat.
Avocado Caprese Salad
- One ripe medium-sized avocado
- 1-2 large tomatoes
- Fresh basil leaves, torn
- Extra-virgin olive oil
- Balsamic vinegar (or fresh lemon juice)
- Sea salt to taste
Layer slices of ripe avocado and tomatoes. Top with fresh basil, a good quality olive oil, your favourite acidic base (balsamic vinegar or lemon juice) and sea salt. Gorgeous!