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Caprese Avocado Salad

Quick · 10 min · Serves 2 · Italian

Dietary: vegetarian, pescatarian, gluten-free, nut-free

A twist on caprese layering ripe tomatoes, fresh mozzarella, and creamy avocado with basil and a balsamic drizzle.

Ingredients

For 2 servings

• 2 tomato, ripe but firm
• 125 g fresh mozzarella
• 1 avocado, ripe but firm
• 10 g basil, leaves picked
• 2 tbsp olive oil, extra-virgin
• 1 tbsp balsamic vinegar, or balsamic glaze

Steps

1. Slice the tomatoes and mozzarella into rounds about 1 cm (½ inch) thick, so they sit evenly together. Pat the mozzarella dry with a paper towel.
2. Just before assembling, halve the avocado, remove the pit and peel off the skin. Cut each half into wedges or slices about 1 cm (½ inch) thick.
3. Arrange the tomato, mozzarella and avocado on a platter in overlapping rows, alternating them.
4. Tuck the basil leaves between the slices.
5. Season with flaky salt and freshly ground pepper, then drizzle over the olive oil and balsamic vinegar.
6. Serve straight away, while the avocado is still bright green. The salad is best fresh, but leftovers keep, covered, in the fridge for up to 1 day.

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