Avocado caprese salad with basil vinaigrette
If you’ve been looking for more ways to enjoy your fresh-off-the-vine summer tomatoes, look no further. This caprese salad is loaded with fresh tomatoes, avocado, basil, and a lively vinaigrette.
Servings: 4 people
Calories: 146kcal
Ingredients
- 3 Tablespoons extra virgin olive oil
- 2 Tablespoons balsamic vinegar
- 1 small garlic clove chopped
- 2 Tablespoons chopped basil plus a few leaves extra for garnish
- 2 medium to large tomatoes cut into wedges
- 1 avocado cubed
- Pinch of salt
Instructions
- To make the dressing: In a blender, blend extra virgin olive oil, balsamic vinegar, garlic, and 2 Tablespoons chopped basil until completely combined.
- In a bowl, toss tomatoes and avocado. Drizzle with desired amount of dressing. Top with a pinch of salt and garnish with a few leaves of basil (chopped or whole).
Notes
You will have leftover dressing, since this makes enough for at least two salads. Put any extra dressing in a covered container in the refrigerator and use within a couple of days for maximum freshness.
I recommend eating the salad the same day you make it, because fresh avocado is prone to browning.
Nutrition
Calories: 146kcal | Carbohydrates: 8g | Protein: 1g | Fat: 12g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 398mg | Fiber: 4g | Sugar: 3g | Vitamin A: 640IU | Vitamin C: 13.7mg | Calcium: 12mg | Iron: 0.5mg
