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Avocado Caprese Salad


Avocado Caprese Salad

makes about 4 servings


1/2 of a large-ripe avocado, carefully peeled

juice of a fresh lemon

1 lb. ripe mixed tomatoes, chopped

8 oz fresh mozzarella, pulled and torn into bite sized


1/3 cup homemade pesto sauce, recipe below

1/2 tsp sea salt flakes, or to taste

1/2 tsp freshly ground black pepper, or to taste


Slice your avocado lengthwise into thin and equal slices,

leaving the entire shape of the avocado half intact as

much as possible.

Start to shape the avocado into a line by very gently pushing the individual slices outwards and sideways with your fingers. 

Carefully achieving a stretched out shape as shown in the pictures.

This can take a bit of practice to get it looking the way you want it.

Start on one end of the avocado and roll it up in an inward motion until you have a full "rose".

Carefully place a knife underneath your avocado "rose" to transfer it onto your platter. Drizzle with freshly squeezed

lemon juice to prevent it from browning.

Add tomato wedges and mozzarella pieces around your avocado rose to fill up the space on the platter, as shown.

Dollop with pesto and season with sea salt flakes and freshly ground black pepper.

By @cleanfoodcrush

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