Alright y'all, I'm convinced the food blogger/pinterest maven/ recipe/photography queen Val SoCal can do no wrong when it comes to cooking.
I've blogged about her recipes before and because they've turned out smashingly, I keep on tryin' them.
And that's because I love all things caprese. The Italian in me simply can't get enough.
This salad is a traditional caprese, only with the added avocados. They are smooth, delicious and the acidity from the lemon juice really brings out the avocado flavor.
What You'll Need
(1 carton) cherry tomatoes, sliced in halves
(1 carton) fresh mozzarella pearls
(1 avocado), peeled and diced
(1/3 cup) of fresh basil, julienned
(2 tablespoons) of fresh parsley, minced
(1/4 cup) of fresh lemon juice
(1/4 cup) of good olive oil
salt and pepper
*Note: Can serve over a baguette or ciabatta if a crostini is desired.
The Steps You'll Take:
1. In a large salad bowl, add the sliced tomatoes, mozzarella, parsley and basil.
2. In a separate mixing bowl make the dressing: whisk together the lemon juice, olive oil, salt and pepper.
3. Toss the dressing with the mozzarella and tomato mixture. Toss to coat. Refrigerate for an hour prior to serving, allowing the mixture to really absorb the dressing.
1. In a large salad bowl, add the sliced tomatoes, mozzarella, parsley and basil.
2. In a separate mixing bowl make the dressing: whisk together the lemon juice, olive oil, salt and pepper.
3. Toss the dressing with the mozzarella and tomato mixture. Toss to coat. Refrigerate for an hour prior to serving, allowing the mixture to really absorb the dressing.
4. Right before serving, toss in the diced avocado.
5. Serve and enjoy.
This makes for a quick and easy lunch option or a great side dish for dinner!
Cheers darlings,
B
This makes for a quick and easy lunch option or a great side dish for dinner!
Cheers darlings,
B
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