Light, refreshing, and super easy to make, Caprese Avocado Salad combines all the flavors of a traditional Caprese with the addition of avocado for extra creaminess. A huge hit at any picnic, potluck, or backyard BBQ!
Don’t let the simplicity of this salad fool you. This is so delicious! Easy to make and ready in less than 15 minutes. It is light and bright, full of fresh flavours. The dressing is very simple and subtle.
history class: You know it wasn’t love at first sight for Caprese? The Caprese dates back to Italy in the early 20’s and was created to pay homage to the Italian flag and its colours. However, it didn’t really catch on until the 1950s, when King Farouk served caprese sandwiches as a snack. The king just took one bite of tomato, mozzarella, basil and omg, Italy is addicting!
-
Tomato Options for Caprese Avocado Salad:
This recipe calls for a combination of yellow and red cherry or grape (or cherry) tomatoes. The combination of red and yellow makes for a colorful salad, but you can also use all red or all yellow. Diced regular garden variety tomatoes can also be used to make this salad, but the juiciness may make the salad watery and the presentation less pretty.
-
Where can I find mini mozzarella balls?
Most grocery stores in the US will sell mozzarella balls in round plastic containers or Ziploc bags in the fresh cheese section. They will sit next to or near other larger balls of fresh mozzarella. Fresh mozzarella is usually in a separate section from mozzarella blocks and shredded cheese. The item you’re looking for might be called mini mozzarella balls, boconcini, or mozzarella pearls.
-
White balsamic vinegar substitute:
White balsamic vinegar is used in this recipe to keep the salad from browning with traditional vinaigrettes. You can use regular balsamic vinegar, but be aware that the color of the salad might be a bit off-putting. Another option is to use another clear or light-colored mild vinegar, such as white wine vinegar or apple cider vinegar. These aren’t as sweet, so adding a little extra honey helps to balance out the flavors.
-
Storage Instructions:
You can store Caprese Avocado Salad in an airtight container in the refrigerator for 1-3 days. Note that avocados will start to brown from exposure to air, but that doesn’t mean they’ve gone bad.
If you liked this recipe, you might be interested in these other delicious summer salad recipes:
watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.
Light, refreshing, and super easy to make, Caprese Avocado Salad combines all the flavors of a traditional Caprese with the addition of avocado for extra creaminess. A huge hit at any picnic, potluck, or backyard BBQ!
raw material
- 1 pint red cherry or grape tomatoes cut in half
- 1 pint yellow cherry or grape tomatoes cut in half
- 2 big avocado Pitted, peeled and diced
- 8 ounce Mini Mozzarella Balls
- 1/2 cup fresh basil Chiffon
- 3 tablespoon Honey
- 3 tablespoon white balsamic vinegar
- 3 tablespoon Extra virgin olive oil
- 1/4 teaspoon Salt
- 1/4 teaspoon Black pepper
instruct
-
In a large bowl, combine red tomatoes, yellow tomatoes, diced avocado, mini mozzarella balls, and basil.
-
In another small microwave-safe bowl, heat honey in the microwave for 15-20 seconds to thin. Toss with white balsamic and olive oil.
-
Pour dressing over tomatoes and basil. Season with salt and pepper (to taste) and stir to combine.
Calories: 247kcal | carbohydrate: 16G | protein: 7G | fat: 19G | Saturated fat: 4G | cholesterol: 10mg | sodium: 118mg | Potassium: 536mg | fiber: 4G | sugar: 9G | Vitamin A: 440unit | Vitamin C: 24.1mg | calcium: 125mg | iron: 1.1mg
