If you love a good Caprese Salad Recipe, then you are sure to enjoy this version that includes avocados. This salad tastes like one big bite of summer, and it’s the perfect recipe for lunch, or to serve as a side dish.
This Caprese Salad Recipe has quickly become one of my summer staples when tomatoes are in season, super ripe, and delicious. My friends and family ask me to bring this to almost every gathering during the warmer months because everyone enjoys it so much.
The mozzarella cheese adds protein, while the avocado and olive oil add a dose of healthy fats, helping to keep you full longer.
Here are some tips for making this Caprese Salad Recipe:
•Tomatoes: Make sure to use ripe tomatoes, as they add a delicious and natural sweetness to the salad. I used beefsteak tomatoes in this recipe, but you can easily switch the type of tomatoes you use based on what looks best. I’ve used heirloom, Campari, cherry, & grape varieties, and they’ve all worked well.
•Avocado: Look for a ripe (but not mushy) avocado. If you have a perfectly ripe avocado that you’re not ready to use yet, store it in the refrigerator for up to a day to slow down the ripening process.
•Spring Mix/Arugula: I added some greens to this recipe for a little extra volume, but this salad is equally as delicious without the them. If you decide to leave the greens out, assemble the salad with alternating slices of avocado, mozzarella, and tomato. Simply top it with the torn basil and drizzle the dressing on top.
•Mozzarella: I love a good quality fresh mozzarella, but if you’re vegan or dairy-free, simply just leave it out. I’ve made it without the mozzarella, and the avocado still provides that delicious creamy factor to this Caprese salad recipe in a plant-based way.
•Balsamic Vinaigrette: While I’ve provided a recipe for a balsamic vinaigrette, you could also simply just dress the salad with balsamic vinegar, extra virgin olive oil, and salt & pepper. If you go this route, I would suggest using a higher quality aged balsamic vinegar, as it’s sweeter and thicker. This would be a good option for vegans, as the balsamic vinaigrette has honey in it. No matter what route you decide to take, make sure you wait to dress the salad until right before you’re ready to serve it. This way your salad won’t get soggy.
•Basil: You can buy fresh basil at the grocery store or farmer’s market, but I like to buy a small basil plant and have it readily available at all times. Not only is it fresher, but it’s also cheaper to buy herbs this way. You can keep a small pot of basil on a windowsill in the colder months, and put it outside once the weather starts to warm up.
Avocado Caprese Salad
For the salad:
- 8 cups spring mix or arugula (or a combination of both)
- 2 large tomatoes, sliced
- 1 avocado, sliced
- 4 ounces fresh mozzarella cheese, sliced
- 1/4 cup basil leaves, torn
For the dressing:
- 2 tbsp balsamic vinegar
- 4 tbsp olive oil
- 1/2 tbsp honey
- 1 tsp dijon mustard
- salt and pepper
- Prepare the salad ingredients. Slice the tomatoes, avocado, and mozzarella. Tear the basil leaves.
- Prepare the dressing ingredients. Whisk the balsamic vinegar, olive oil, honey, dijon mustard, and salt & pepper.
- Drizzle the dressing on top of the salad and toss to combine.
If you like this Caprese Salad Recipe, check out my other recipes here: Recipes