I love caprese salad!

 Who doesn’t really?

How about California AVOCADO Caprese salad?  Just kicked it up a notch, didn’t we?

In my world, California avocados make the world a better place.  Their ripe goodness can be added to almost any dish, or just simply eaten alone.  Their nutritional value is superb in providing us with the good fats everyone needs.  How great is it to eat something that tastes good AND is good for you?

Guacamole has now become a traditional American dip served at barbecues and football get-togethers.  As much as I LOVE guacamole, I wanted to share something different.  Something that will cause us to think outside the box about using California avocados in our food.

I got kind of fancy with this one, but trust me….. it’s simple to achieve.

Ingredients

• California ripe avocados
• California grape or cherry tomatoes
• Fresh basil
• Fresh California mozzarella
• Salt & pepper
• Olive oil
• Balsamic vinegar

RECIPE

Dice up the mozz, California avocado and tomatoes into bite sized pieces.  Try to keep all the ingredients a consistent size

Dust some salt and pepper on the ingredients and gently stir to combine

Cut a California avocado in half and remove the pit.

Fill the cavity of the California avocado with the salad, letting it overflow onto the top.  Sprinkle with thinly sliced basil strips

Lightly drizzle olive oil and balsamic over the top and enjoy!

Ingredients

• California Avocados
• Grape tomatoes
• Fresh mozzerella balls in water
• Fresh basil
• Olive oil
• Balsamic vinegar

Instructions

1. Dice up the mozz, California avocado and tomatoes into bite sized pieces. Try to keep all the ingredients a consistent size
2. Dust some salt and pepper on the ingredients and gently stir to combine
3. Cut a California avocado in half and remove the pit.
4. Fill the cavity of the California avocado with the salad, letting it overflow onto the top. Sprinkle with thinly sliced basil strips
5. Lightly drizzle olive oil and balsamic over the top and enjoy!