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Tuesday, 16 August 2016

Avocado Caprese Salad

It's tomato season, and I've been getting a bit tired of lettuce in my pursuit of trying to eat healthier lunches. At a recent trip to a local farmer's market I found lots of multi-coloured cherry tomatoes that I wanted to incorporate into one of my salads.

I found this easy caprese salad and decided to give it a try.  It takes literally 5 minutes to make, but is very tasty and can easily be doubled for  a BBQ or quartered if you wanted to make one for lunch as I did in these pictures.

I've discovered that with the My Fitness Pal app, I can upload my recipes and get the calorie count if you are interested in those kinds of things. The boconcini does add to the calories, and you COULD leave it out, but why would you want to.  If you don't like the idea of the oil and balsamic, you can easily switch to a light drizzle of balsamic glaze. (Sorry my first picture was a bit blurry.)

Avocado Caprese Salad

  • 2 cups red cherry tomatoes
  • 2 cups yellow cherry tomatoes
  • 2 avocados diced
  • 8 ounces bocconcini cheese (minis)
  • 1/2 cup basil (fresh, chopped)
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 3 tbsp honey
  • 1 tsp dijon mustard
Cooking Directions
  1. This recipe should be prepared just before serving, not ahead of time. The mozzarella will go brown from the dressing, and the avocado will brown.
  2. Slice tomatoes in half.
  3. Slice bocconcini balls in half. 
  4. Finely chop basil leaves. 
  5. Combine oil, vinegar, mustard and honey, mix well.
  6. Toss tomatoes, basil, cheese and dressing together. 
  7. If you don't like the look of the brown bocconcini, mix salad and then add on top.