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Avocado Caprese Salad
Happy Weekend, CRUSHers!
What are you up to this weekend? I’m going to suggest that making THIS Pesto Caprese should be on the top of your list of FUN things do!
First you’ll need to find an avocado that is not too hard, not too soft, but just right.
Your avocado has to be perfectly ripe in order to easily peel the skin off without damaging it.
If your avocado is overly ripe, the flesh will be soft and squishy, making it far to difficult to finely slice. A firm, just-ripe avocado is perfect for making avocado “roses”.
It’s no secret… Avocados are our FAVORITE!
What about you?!!
Click here For Six Reasons Why You Should Eat More Avocado
Avocado adds essential protein into our diets too! #Bonus
In addition to the good healthy fat in avocados, you’ll be glad to know that it also plays a vital role in muscle-building via its impressive protein content.
A whole avocado fruit may not astound you with high protein numbers (as it only has 3-4 grams), but it does have the nine essential amino acids that serve as our body’s building blocks. These essential amino acids are histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine – and they’re all found in an avocado!
They are called ‘essential’ because our bodies require them in developing and healing muscles, cells, and body systems. Our bodies cannot produce these proteins, so they have to come from the food we consume.
This makes avocado a fitting accompaniment for our fitness + muscle building, or muscle retention + weight loss goals!
Ingredients:
- 1/2 of a large-ripe avocado, carefully peeled
- juice of a fresh lemon
- 1 lb. ripe mixed tomatoes, chopped
- 8 oz fresh mozzarella, pulled and torn into bite sized pieces
- 1/3 cup homemade pesto sauce, recipe below
- 1/2 tsp sea salt flakes, or to taste
- 1/2 tsp freshly ground black pepper, or to taste
Instructions:
Slice your avocado lengthwise into thin and equal slices, leaving the entire shape of the avocado half intact as much as possible.
Start to shape the avocado into a line by very gently pushing the individual slices outwards and sideways with your fingers. Carefully achieving a stretched out shape as shown in the pictures.
This can take a bit of practice to get it looking the way you want it.
Start on one end of the avocado and roll it up in an inward motion until you have a full “rose”.
Carefully place a knife underneath your avocado “rose” to transfer it onto your platter. Drizzle with freshly squeezed lemon juice to prevent it from browning.
Add tomato wedges and mozzarella pieces around your avocado rose to fill up the space on the platter, as shown.
Dollop with pesto and season with sea salt flakes and freshly ground black pepper.
Serve and enjoy!
❤Rachel
Delicious Fresh Homemade Pesto
Ingredients:
- 1 cup (packed) fresh basil leaves (no stems)
- 1 Tbsp pine nuts
- 1-2 large cloves garlic
- 1/4 cup extra-virgin olive oil
- 1/4 cup freshly grated parmesan cheese
Pesto Instructions:
Combine basil, pine nuts and garlic in a food processor, or high-speed blender and pulse until very well blended.
With your machine running slowly drizzle in the oil and process until smooth.
Add the cheese and process just long enough to combine.
Store any leftover pesto in the fridge for up to 10 days.
❤Rachel
If you’re looking for a different homemade pesto recipe, here’s another one that we love.
Ingredients
- 1/2 of a large-ripe avocado, carefully peeled
- juice of a fresh lemon
- 1 lb. ripe mixed tomatoes, chopped
- 8 oz fresh mozzarella, pulled and torn into bite sized pieces
- 1/3 cup homemade pesto sauce, recipe below
- 1/2 tsp sea salt flakes, or to taste
- 1/2 tsp freshly ground black pepper, or to taste
Delicious Fresh Homemade Pesto ????
- 1 cup (packed) fresh basil leaves (no stems)
- 1 Tbsp pine nuts
- 1-2 large cloves garlic
- 1/4 cup extra-virgin olive oil
- 1/4 cup freshly grated parmesan cheese
Instructions
- Slice your avocado lengthwise into thin and equal slices, leaving the entire shape of the avocado half intact as much as possible.
- Start to shape the avocado into a line by very gently pushing the individual slices outwards and sideways with your fingers. Carefully achieving a stretched out shape as shown in the pictures.
- This can take a bit of practice to get it looking the way you want it.
- Start on one end of the avocado and roll it up in an inward motion until you have a full "rose".
- Carefully place a knife underneath your avocado "rose" to transfer it onto your platter. Drizzle with freshly squeezed lemon juice to prevent it from browning.
- Add tomato wedges and mozzarella pieces around your avocado rose to fill up the space on the platter, as shown.
- Dollop with pesto and season with sea salt flakes and freshly ground black pepper.
- Serve and enjoy!
Pesto Instructions
- Combine basil, pine nuts and garlic in a food processor, or high speed blender and pulse until very well blended.
- With your machine running slowly drizzle in the oil and process until smooth.
- Add the cheese and process just long enough to combine.
- Store any leftover pesto in the fridge for up to 10 days.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 1/2 of a large-ripe avocado, carefully peeled
- juice of a fresh lemon
- 1 lb. ripe mixed tomatoes, chopped
- 8 oz fresh mozzarella, pulled and torn into bite sized pieces
- 1/3 cup homemade pesto sauce, recipe below
- 1/2 tsp sea salt flakes, or to taste
- 1/2 tsp freshly ground black pepper, or to taste
Delicious Fresh Homemade Pesto ????
- 1 cup (packed) fresh basil leaves (no stems)
- 1 Tbsp pine nuts
- 1-2 large cloves garlic
- 1/4 cup extra-virgin olive oil
- 1/4 cup freshly grated parmesan cheese
Instructions
- Slice your avocado lengthwise into thin and equal slices, leaving the entire shape of the avocado half intact as much as possible.
- Start to shape the avocado into a line by very gently pushing the individual slices outwards and sideways with your fingers. Carefully achieving a stretched out shape as shown in the pictures.
- This can take a bit of practice to get it looking the way you want it.
- Start on one end of the avocado and roll it up in an inward motion until you have a full "rose".
- Carefully place a knife underneath your avocado "rose" to transfer it onto your platter. Drizzle with freshly squeezed lemon juice to prevent it from browning.
- Add tomato wedges and mozzarella pieces around your avocado rose to fill up the space on the platter, as shown.
- Dollop with pesto and season with sea salt flakes and freshly ground black pepper.
- Serve and enjoy!
Pesto Instructions
- Combine basil, pine nuts and garlic in a food processor, or high speed blender and pulse until very well blended.
- With your machine running slowly drizzle in the oil and process until smooth.
- Add the cheese and process just long enough to combine.
- Store any leftover pesto in the fridge for up to 10 days.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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