Go Back
–+ servings
Print Recipe

Avocado Caprese Salad

Course: Uncategorized
Servings: 4

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.