The creaminess of the avocado takes the place of cheese in this twist of a caprese salad which is made with garden fresh tomatoes and basil.
Tomatoes and basil are fresh from the garden and both are full of vitamins, antioxidants and minerals. Avocados are in peak season in the summer even though you can get them any time of year. They are nutrient dense, containing nearly 20 vitamins, minerals ad are a good source of potassium. Even though they are considered high in fat, it’s the good fat so enjoy their creamy deliciousness.
One of my favorite summer sides is a cool and refreshing caprese salad made with sliced fresh tomatoes, basil, and mozzarella cheese drizzled with olive oil. But the cheese kind of takes away from the pure healthiness of the salad so I like switch it up with avocados.
- 1 ripe avocado
- 1 to 2 medium tomatoes sliced thin
- handful of fresh basil
- 1 tablespoon extra virgin olive oil
- splash of sea salt
- splash of black pepper
- slice the avocados and tomatoes
- layer them on a plate
- chop the basil and sprinkle over avocados and tomatoes
- drizzle with olive oil
- season with salt and pepper
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