Avocado Caprese Salad
  • 2 Avocadowashed, pitted and shelled, cut in half (4 halves)
  • 1 container of Fresh tomatoesgrape or cherry, wash and cuthalf
  • 1 container of Mozzarella ballsdrained well, cuthalf
  • 2TBS TBS Capizzano’s Pestoor make your own
  • 5TBS Capizzano’s Basil Infused Olive Oil add enough for it to coat all ingredientsabout 4 – 5 TBS.
  • Capizzano’s Private Reserve Traditional Balsamic Vinegardrizzle on top before serving.
  • basil leavessnipe enough as a garnish on top.
  1. Put shelled and pitted avocado half in a shallow bowl. Put tomatoes, mozzarella, Basil Olive Oil and pesto in a bowl, fold together until thoroughly coated. Add mixture of tomatoes, mozzarella, pesto and Basil Olive Oil on top of avocado. Drizzle the Traditional Aged Balsamic Vinegar on top. Garnish with fresh snipped basil leaves. Enjoy.
Recipe Notes

The avocadoes and our high phenol olive oils provide you with nutrient dense healthy fats in this simply delicious salad. Serves 4