Meatless Monday: Avocado Caprese Salad
By Jamie Webber
When the weather warms up, there’s nothing more satisfying than biting into fresh heirloom tomatoes from the farmer’s market. They’re rich in vitamins C & K, potassium, folate, and when organically grown, they tend to be higher in lycopene. I love to get creative and come up with ways to eat more heirloom tomatoes, and one of my go-to’s is an Avocado Caprese Salad. Once you see how simple it is, you’ll know that it didn’t take too much creativity for this but it is one of my favorite meals to make, especially when I don’t have much time on my hands.
Ingredients
- 2 large heirloom tomatoes (or any variety if heirloom aren’t available)
- 1/2 avocado
- 8 – 16 basil leaves
- olive oil to taste
- balsamic vinegar to taste
- dash of Himalayan Salt and ground pepper to taste
Directions
1.) Wash the heirloom tomatoes well and cut off the ends.
2.) Slice each one into four thick slices.
3.) Slice avocado into slices. Then assemble tomato on plate and top with avocado slices (I normally add two slices per tomato).
4.) Add 1 to 2 basil leaves to each tomato.
5.) Drizzle with olive oil and balsamic vinegar and dash of Himalayan salt and ground pepper.
6.) Serve as an appetizer (serves 4) or a light meal (serves 2) and enjoy!
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2 - 4
Calories: 120
Fat: 10g
Trans Fat: 1.5g
Cholesterol: 0mg
Sodium: 10mg
Carbohydrates: 8g
Fiber: 5g
Sugars: 3g
Protein: 2g