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
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.