Easy Avocado Caprese Salad Recipe

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This is going to be your next favorite healthy salad recipe. The caprese salad is originally an Italian salad that is made with fresh mozzarella cheese, tomatoes and olive oil. This combination of ingredients already sounds amazing. To make that sound even better, I have added some more ingredients, including avocado, which makes it an irresistible dish.

This is a perfect low-carb summer salad that would fit well in a keto diet, but honestly you can make it any time of the year. With just a few simple ingredients it will be done within 10 minutes, and it is also healthy!

It is high in protein, vitamin-b12 and calcium because of the mozzarella cheese. The avocado adds a good amount of healthy fats. Scroll down to see the full instructions, the ingredient list and the nuritional value of this healthy salad recipe.

Tips to make the avocado caprese salad

Use the freshest tomatoes and avocado you can find. The quality of these ingredients can make a big difference in taste. It’s not hard to find ripe, cherry tomatoes, but the avocado can be tricky one. Sometimes it feels like they are only ripe for 5 minutes.

To make sure you’re using a ripe avocado that’s perfectly green and creamy on the inside, and free from ugly brown spots, the key is checking under the stem. If it comes away easily and you find green underneath, you should be happy because this means you have found a 10/10 avocado that went to private school.

I prefer to use cherry tomatoes instead of whole tomatoes. I found them sweeter and juicier than regular tomatoes. However, regular tomatoes also go well, just chop them up small.

If you don’t have balsamic glaze you can also easily make it yourself. Just place the vinegar in a small saucepan over medium-low heat for about 10-15 minutes. Let it simmer, until it has thickened and reduced to about 1/4 the original amount

Balsamic glaze adds a sweet and tangy taste to the caprese salad. I prefer it over the vinegar because the flavor is more rich and intense. If you have neither, it is fine to leave it out. The original caprese salad doesn’t call for balsamic glaze, but I do think it adds an amazing flavor.

You can store the caprese salad or any leftovers in an airtight container. They will last up to 2-3 days in the fridge. So you can make the avocado caprese salad ahead of time, but it is best enjoyed immediatly after making.

This salad is perfect as an appetizer. You can also serve this salad as a side with protein next to it, like chicken. That will make it a full, balanced meal.