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CAPRESE & AVO SALAD WITH A TWIST

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DELICIOUS

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We were recently on vacation and I ordered a Greek salad that blew my mind. They drizzled pesto over it and I figured why not combine the best of both worlds.

So here the classic Caprese meets a Greek salad and I’ve added lots and lots of avocados. I mean who doesn’t love a salad with tons of avos?

And the salty Kalamata olives with baby mozzarella balls and creamy pesto are simply insane. This is going to be a Mayo family regular.

Enjoy xxx Chef MM

CAPRESE & AVO SALAD WITH A TWIST

US (Imperial)

Print Ingredients

FOR THE SALAD
1 pack of baby kale or arugula
1 pack of cherry tomatoes (halve a few)
1 pack of ripe tomatoes still on the vine
8 oz tub of Bocconcini (baby mozzarella balls)
1 cup of Kalamata olives
3 TBS of store bought pesto (***)
3 avocados slice into thin strips
Handful of fresh Basil – cut into thin strips

FOR THE DREESSING
¼ cup good quality olive oil
¼ cup balsamic vinegar
Coarse salt and fresh ground black pepper to taste

InstructionsWhisk together the ingredients for the salad dressing and set aside.

Place the baby kale or arugula on a flat platter. Top with the cherry tomatoes and leave the vine tomatoes attached to the stems.

In a bowl combine the drained bocconcini, Kalamata olives and pesto. Mix to coat and scatter on top of the salad.

Blanch the avocados in boiling water for 30 seconds to stop them turning black. Slice them thinly and arrange them in fanned out groups.

Stack and roll the basil leaves and chiffonade them into thin strips. Scatter the basil over the salad and dress just before serving.

*** You can check make your own Homemade Pesto using my recipe. Store any remaining pesto in an air tight container in the refrigerator for up to a week. Toss with your favorite pasta or use as a base on your favorite pizza.

SERVES 4-6

EU (Metric)

Print Ingredients

FOR THE SALAD
1 pack of baby kale or arugula
1 pack of cherry tomatoes (halve a few)
1 pack of ripe tomatoes still on the vine
227 g tub of Bocconcini (baby mozzarella balls)
1 cup of Kalamata olives
3 TBS of store bought pesto (***)
3 avocados slice into thin strips
Handful of fresh Basil – cut into thin strips

FOR THE DREESSING
¼ cup good quality olive oil
¼ cup balsamic vinegar
Coarse salt and fresh ground black pepper to taste

InstructionsWhisk together the ingredients for the salad dressing and set aside.

Place the baby kale or arugula on a flat platter. Top with the cherry tomatoes and leave the vine tomatoes attached to the stems.

In a bowl combine the drained bocconcini, Kalamata olives and pesto. Mix to coat and scatter on top of the salad.

Blanch the avocados in boiling water for 30 seconds to stop them turning black. Slice them thinly and arrange them in fanned out groups.

Stack and roll the basil leaves and chiffonade them into thin strips. Scatter the basil over the salad and dress just before serving.

*** You can check make your own Homemade Pesto using my recipe. Store any remaining pesto in an air tight container in the refrigerator for up to a week. Toss with your favorite pasta or use as a base on your favorite pizza.

SERVES 4-6

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