California Avocado Caprese Salad
California Avocado Commission
1 ripe fresh California avocado,
halved, seeded, peeled and
cut into thin wedges
2 lemons, juiced
2 ripe tomatoes, cut into
1/4-inch slices
8 medium fresh basil leaves
1 8-ounce ball fresh mozzarella
cheese, cut into 1/4-inch slices
1/4 cup lemon-scented olive oil
3 tablespoons capers, drained
Sea salt
Freshly ground black pepper
Place avocado slices in a shallow bowl and dress with lemon juice, making sure all
slices are coated.
On individual salad plates, layer tomato slice, fresh basil leaf, mozzarella slice and
avocado slice. Repeat with a second tomato slice, fresh basil leaf, mozzarella slice and
avocado slice alongside. Drizzle with lemon-scented olive oil and sprinkle capers over
all. Repeat the process for each plate.
Season with sea salt and freshly ground black pepper to taste. Makes 4 servings.
Tip: Large avocados are recommended for this recipe—about 8 ounces. If using
smaller or larger avocados, adjust the quantity accordingly.
Provided by California Avocado Commission, Calavo Gro wers, Index Fresh, West Pak Avocado,
Mission Produce, McDaniel Fruit, Giumarra and Del Rey Avocado.
