This one was made with decadently creamy Hawaiian avocados and local tomatoes. Delicious!

Caprese Avocado Salad

It’s late summer. The tomatoes are at that moment of red, ripe perfection. The basil plant has grown to the size of a tree. Sure, you could make the same old caprese salad with tomatoes, mozzarella (or burrata, yum!) and basil. This time, branch out. Add avocado. Hey, skip the mozzarella altogether if you want.


Take your tomatoes, avocados and mozzarella and layer them on a plate. Rip basil leaves and scatter over top. Drizzle with good olive oil, salt and pepper.

The Assistant doesn’t like avocado, but there’s nothing in here that most kids would find unappealing.


The creaminess of the avocados makes the cheese unnecessary. If you want to use both, you’ll have the most awesome salad ever.

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One Response

  1. Char James-Tanny says:

    I *love* adding avocado to my salads. (Cucumber, too.) Although mine never look this pretty 😉

    PS My son loves avocado, it’s tomatoes he won’t eat.

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