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Loaded Caprese Avocado Salad

Ingredients

Scale

FOR THE SALAD

  • 1 pack of baby kale or arugula
  • 1 pack of cherry tomatoes (halve a few)
  • 1 pack of ripe tomatoes still on the vine
  • 8 oz / 227 g tub of Bocconcini (baby mozzarella balls)
  • 1 cup of Kalamata olives
  • 3 TBS of store-bought pesto (***)
  • 3 avocados slice into thin strips
  • A handful of fresh basil – cut into thin strips

FOR THE DRESSING

  • ¼ cup good quality olive oil
  • ¼ cup balsamic vinegar
  • Coarse salt and fresh ground black pepper to taste

Instructions

Whisk together the ingredients for the salad dressing and set aside.

Place the baby kale or arugula on a flat platter. Top with the cherry tomatoes and leave the vine tomatoes attached to the stems.

In a bowl combine the drained bocconcini, Kalamata olives, and pesto. Mix to coat and scatter on top of the salad.

Blanch the avocados in boiling water for 30 seconds to stop them from turning black. Slice them thinly and arrange them in fanned out-groups.

Stack and roll the basil leaves and chiffonade them into thin strips. Scatter the basil over the salad and dress just before serving.

*** You can check out my Homemade Pesto Recipe. Store any remaining pesto in an air-tight container in the refrigerator for up to a week. Toss with your favorite pasta or use it as a base on your favorite pizza.

SERVES 4-6

Find it online: https://melissamayo.com/recipe/loaded-caprese-avocado-salad/