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Caprese & Avocado Salad


Caprese Avocado Salad

Caprese Avocado Salad

S. Wongkaew

The caprese & avocado salad is one that I turn to when I'm in a hurry and feel like something light and nutritious. I call it my healthy "fast food" recipe.

I use Italian Buffalo mozzarella which, as the name indicates, is made from buffalo milk rather than cows' milk. The semi-soft cheese is available at most Italian delis.


  • 15 baby tomatoes, halved
  • 1/4 Spanish onion, thinly sliced
  • 1 avocado, peeled and cubed
  • 1 ball of Buffalo mozarella, torn into small pieces
  • Sweet Basil leaves, torn into small pieces
  • Dressing
  • 1/8 cup of extra virgin olive oil
  • Juice from 1 lemon
  • 1 clove of garlic, finely chopped
  • 1/4 tsp of sea salt
  • A pinch of freshly ground black pepper


  1. Combine the salad ingredients in a mixing bowl and toss. Set aside.
  2. Prepare the dressing by mixing together the oil and lemon juice. Whisk with a fork to fully combine and emulsify the oil and juice. Add the garlic, salt and pepper and whisk again for 30 seconds.
  3. Pour a little dressing over the salad and toss to coat ingredients.
  4. Serve and drizzle on a little more dressing if you need to.

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