Coffee Beans and Bobby Pins

Avocado Caprese Salad

Lately I’ve been taking lots of salad type items in my lunchbox as opposed to the low calorie frozen meal. It’s not rocket science that I feel more satisfied after eating something with a little more substance and naturally, it helps keep my sugar cravings at bay. It’s taken some extra prep work on Sunday evenings, but when Aaron is home to help, we usually can prepare a variety of items in under an hour. It’s actually something I enjoy. We usually put a record on, pour some wine and meander around the kitchen together until we’re finished. We’re so domestic 🙂

Anyway, this simple caprese salad isn’t difficult to make at all and you may wonder why I’m even sharing it here, but aren’t easy recipes sometimes the best?



Here is what you need:

  • Cherry tomatoes
  • A ripe avocado
  • Salt & Pepper
  • Olive Oil
  • Balsamic Glaze
  • Basil (fresh)
  • Mozzarella
Directions:
  1. Cube mozzarella cheese and avocado. Cut cherry tomatoes in half.
  2. Dice basil as desired. 
  3. In a mixing bowl, combine all ingredients, salt and pepper to taste. 
  4. Add 2 tsp of olive oil and toss. 
  5. Before serving, drizzle with balsamic glaze
*Best refrigerated before serving. Will last 2-3 days depending on avocado

This is a great lunch item, summer salad for the BBQ or just a side for dinner at home! I hope you enjoy it! I can’t wait until the Farmer’s Market in Durham operates on their normal hours so I can get all of these ingredients from my local farmers, I love fresh basil!

Thank you for reading, have an awesome day!

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