Friday, June 19, 2015

Vegan Avocado and Heirloom Tomato Caprese

Here's a simple side dish for your outdoor grilling plans this weekend. You might've already picked out your main, but you need something else, something special that everyone will like. We have got you covered with this caprese salad with a Mexican twist! The avocados stand in for the typical buffalo mozzarella, and cilantro takes the place of fresh basil.

Now is the time that locally grown tomatoes are starting to appear. We found these beautiful organic heirloom varieties yesterday. All you do is slice them up with some ripe avocadoes, add a few touches, and you are done. Your guests will love it.




Vegan Avocado and Heirloom Tomato Caprese

2 medium tomatoes (cut into 1/4 inch slices)
2 medium avocados (pitted, peeled, cut into 1/4 inch slices)
1 tablespoon olive oil
1 teaspoon Champagne vinegar
1serrano pepper (thinly sliced)
1/4 cup fresh cilantro leaves
Kosher salt and cracked black pepper (to taste)
1 lime (quartered)


On a serving platter, arrange the salad by alternating the slices of tomato and avocado. Drizzle with the olive oil and then the vinegar. Add sliced serrano, cilantro leaves, and salt and pepper to taste. Serve limes on the side to be squeezed over just before enjoying. (Makes 4 servings.)

2 comments:

Bianca said...

MMMMMMMM....that's my kind of Caprese. AVOCADOS ARE THE BEST!

Tender Branson said...

The colors are beautiful. I might have a hard time eating it...okay, no I wouldn't.