Avocado Caprese Salad

By now everyone knows I have a love affair with caprese salad.  What’s not to love?  Fresh tomatoes, fresh mozzarella, basil…yum! It’s no secret that if there’s a caprese salad on the menu when KB and I are out, we get one.  There’s just something about the combination of those ingredients that is satisfying.  The other day, I had some cherry tomatoes and an avocado.  And instead of making a regular chopped salad, my car drove me to the store.  At which point, my feet walked me inside to the fresh cheese section and I bought bocconcini mozzarella balls (those little tiny fresh mozzarella balls that are almost the same size as cherry tomatoes) and fresh basil  So what’s a girl to do?  Make an avocado caprese salad.   Also good to do before the price of avocados goes sky-high.

Anyways, I threw everything together with some balsamic vinegar and let me just tell you I was NOT disappointed!  Especially since I love avocados.  I bet if you were trying to avoid dairy, you could make this salad without the mozzarella, since the avocados add a creamy element.  But who would be crazy enough to do that?

Anyways, this salad is super easy, just slice everything up and combine in a large bowl.


Toss with a drizzle of olive oil, balsamic vinegar and salt and pepper to taste.


Serve and enjoy!



1 pint cherry tomatoes
1 cup bocconcini (small fresh mozzarella balls) or you could use diced fresh mozzarella
1 ripe avocado, diced
handful of fresh basil chiffonade
olive oil
balsamic vinegar
salt and pepper to taste

Slice cherry tomatoes in half and bocconcini in half.  Dice avocado and make a chiffonade of fresh basil.  Combine all ingredients in a bowl and toss with extra virgin olive oil, balsamic vinegar and salt and pepper to taste.