One of my favorite things to eat in the summer is caprese salad. It’s absolutely delicious with homegrown tomatoes and basil. I like to think of this salad as sort of a vegan caprese. Gorgeous heirloom tomatoes are layered with avocado slices and red onion, then sprinkled with fresh basil and drizzled with a simple balsamic vinaigrette. It looks absolutely beautiful on any table and it tastes so fresh and summery. The creamy avocado slices mimic the smooth texture of fresh mozzarella that’s used in traditional caprese. This salad pairs well with so many summer staples: enjoy it as a light appetizer or a side to any summer meal. Tone It Up girls- I have been eating this as my M4 aka my afternoon snack between lunch and dinner. It is night and refreshing and has a ton of flavor. You could even top it with some white beans and enjoy it as your M3 (lunch). Definitely save this recipe because you’re going to want to try it- specially in the summer months when tomatoes are in abundance and fresh, delicious, and inexpensive.
NOTE: I have no idea what specific types of heirlooms I used. All I can tell you was one was purple, two were light red, and one was yellow.
PS. Happy 2nd Anniversary to my amazing and supportive husband, Kevin who pushed me to start this blog and share my recipes.
Active Time: 10 minutes Total Time: 5 minutes
3-4 heirloom tomatoes, sliced
2 thin slices red onion
1 avocado, sliced
4 large basil leaves, cut into slices
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
½ teaspoon agave or honey
salt and pepper, to taste
Layer tomato slices, onion, and avocado on a large platter. Sprinkle with basil. Combine olive oil, balsamic vinegar, agave, salt, and pepper in a small container and shake to combine. Pour over salad. Serve immediately.
Nutrition Information per serving:
Calories: 95 Fat: 7g Carbs: 9g Protein: 2g Sodium: 11mg Sugar: 4g
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.