I’m starting to get the spring/summer itch.
We’ve had a few randomly warm days here in Chicago, and after an insanely horrendous winter full of Polar Vortexes and 80 inches of snow, the feeling of sunshine and 65 degree temps are enough to make a girl sing.
But not just any salad, a Caprese Salad.
Ever since our trip to Hawaii–where the tomatoes are so thick and juicy you want to eat them like apples–I’ve been on a Caprese Salad kick. Everywhere we go, I’m all, “Caprese salad??” And Dan’s all, “AGAIN???”
Again and again.
The only thing that could make a Caprese Salad better though, is, of course, avocado. (I know, I’m so predictable.)
So I went there. And while it may not have been the healthiest salad ever, it may have very well been the easiest and most delicious.
Even Dan, who is very sick of the word “Caprese” at this point in his life, ate. it. up.
I can’t wait to make this again in the summer with fresh tomatoes from the farmer’s market. Yum!
Cheers to being on the brink of summer.
Avocado Caprese Salad
Makes Two Dinner Plates or One Large Plate to Share
2 Roma tomatoes, sliced thick
1 8oz package fresh mozzarella (like this), sliced thin
1 avocado, cut in half and sliced
6 fresh basil leaves, torn in half
3 tablespoons olive oil
3 tablespoons white balsamic vinegar
Freshly ground salt and black pepper
Assemble your salad by lining your items on your plate in a circle in this order: tomato slice, mozzarella slice, avocado slice, repeat. Go all the way around your plate until you run out of tomatoes.
Season the entire salad with salt and black pepper. Add fresh basil leaves as desired.
Dress the salad by carefully drizzling olive oil across the whole thing, followed by the balsamic.
Eat immediately and enjoy.