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Author Notes: Avocados from Mexico make salads sing. Give your favorite classic a fresh, new twist or try this delicious addition to the traditional caprese salad. —Avocados from Mexico
medium red, ripe tomatoes, cut into eight slices
bunch fresh basil, leaves removed, washed and patted dry with a paper towel
ounces fresh mozzarella, cut into eight slices
ripe avocado from Mexico, pitted, peeled and sliced
teaspoons extra virgin olive oil
teaspoon freshly cracked black pepper (optional)
teaspoon teaspoon sea salt (optional)
- On a large serving platter layer slice of tomato, larger basil leaves, mozzarella slices, and avocado slices, repeating the layers fanning them out slightly on the plate until you’ve used all of the mozzarella, tomato, and avocado.
- Drizzle with extra virgin olive oil and sprinkle with freshly cracked black pepper and sea salt.
- Finish the salad by garnishing with a few small basil leaves, and serves.