Avocado Caprese Salad

Prep	Total	Servings
10 Min	10 Min	4

Ingredients

• 1 cup grape or cherry tomatoes, halved
• 8 oz (250g) baby mozzarella balls (bocconcini)
• 2 tablespoons basil pesto homemade or store bought)
• 1 teaspoon minced garlic
• 1/4 cup olive oil
• Salt and pepper, to taste
• 2 ripe avocados peeled, seeded and chopped
• 1/2 cup Fresh basil leaves
• 2 tablespoons balsamic glaze (store bought or use the recipe below)

Instructions

1. In a salad bowl, combine tomatoes, mozzarella balls, pesto, garlic, olive oil, salt and pepper in a bowl; mix well to evenly coat in the dressing. Toss with the avocados and basil leaves.
2. Drizzle with balsamic glaze, if using. Taste test and add more salt/pepper, if needed. Serve immediately.
3. For The Balsamic Reduction: Combine 1/2 cup balsamic vinegar and 1 tablespoon of light brown sugar together in a small saucepan and bring to a simmer over medium-high heat, stirring occasionally. Reduce heat to low and simmer gently until the vinegar has reduced by half and has thickened to a syrup-like consistency (about 8 minutes). Allow to cool.

Link to recipe