Avocado Caprese Salad
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.
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