We all know avocados are a fruit, not a vegetable, right? And we’ve come to realize avocados make salsas infinitely better by adding a touch of creaminess for the dipping.
But crunchy? Avocados are wha, wha, what? Crunchy?
Okay, maybe avos themselves don’t possess that potato chip crunch, unless of course it’s deep fried and made into a taco. Now that’s got some munch.
Caprese salads on the other hand are smooth. They’re the cool kids in school. Creamy mozzarella slices paired with the freshest of juicy tomatoes.
So when another smooth operator like the avocado slides on in, it’s time for a little texture. Welcome to class Mr. spicy arugula.
Avocados are full of magnesium and potassium, they’re the nutrients that help reduce blood pressure. Tomatoes are filled with lycopene and help thwart colon cancer. Arugula and basil are antioxidants and helps with anti-aging and carry anti-cancer properties. And mozzarella…protein, calcium and just plain good.
It’s just a big dose of health in a bowl.
Today I’ll finally be planting my garden tomatoes. A variety of varietals. Super sweet 100s are a must, Early Girls will be taking root because of our short growing season and a few heirlooms will definitely be thrown in. My basil is going in and I bought a special gardening vessel for my lettuces including that spiced up arugula.
If only I could grow avocados in Utah, I’d be completely caprese-salad-self-sustainable. But since I can’t and my produce is far from its garden ETA…I’ll happily eat my crunch of store-bought caprese salad ingredients.
How to Pit an Avocado
Avocados are the pits. However combat uniforms are not required to remove said pit.
To remove the pit out of the avocado, cut it in half and with one firm chop of a large, sharp knife, embedding the knife into the pit until it sticks. Wiggle the knife back and forth and twist the pit out of the avocado half while holding the half in your hand. Twist and pull the sides apart. Cut the avocado into slices. Take a large spoon and scoop the avocado slices away from the skin and layer on top of the vegetables.
- 2 cups fresh arugula
- 2-3 campari or cocktail style tomatoes, sliced
- ½ avocado, pitted and sliced
- 3 slices fresh mozzarella cheese
- fresh basil leaves
- 1 tablespoon extra virgin olive oil (I prefer the fruitiest, lightest flavored)
- 1½ teaspoons balsamic vinegar
- generous pinch of sugar or dollop of honey
- kosher salt and freshly ground black pepper
- Assemble the arugula, tomato, avocado slices and mozzarella in a serving bowl. Top with torn or slivered basil leaves. Whisk the extra virgin olive oil in a small bowl with the balsamic vinegar, sugar or honey and season with kosher salt and freshly ground black pepper to taste and pour over the salad. Toss to coat and serve.
Crunchy salads are my lunchtime staple. Avocado is an essential addition thanks to it’s fat content so I stay fuller longer. Here are a few more options for avocado salads with a bite.
Blood Orange, Fennel and Avocado Salad with Lemon Citronette
Great minds think alike! Kathryne posted this salad’s super fresh flavors just days before I posted my own version, but I missed the note on coming up with a fancy sounding dressing. Just another reason to give her version a try.
Recipe here.
Chopped Kale Salad with Pomegranate and Avocado
Parmesan cheese dusts this super healthy salad topped with a lemony vinaigrette and ruby red jewels plus a link to the secret to seeding a pomegranate.
Recipe here.
Feta Avocado Chicken Salad
This is one of those salads perfect for summertime weeknight eats with crunchy romaine, lean protein chicken and spunky feta cheese. Rummage through the fridge and dump everything into the bowl, and wha-la! Dinner is served.
Recipe here.
Avocado Chickpea Salad
It’s one of Erin’s most popular recipes, probably because it’s just so dang easy, fresh and flavorful. Bonus: A serving of brown rice is thrown in for the filling factor.
Recipe here.
Avocado Strawberry Spinach Salad with Poppyseed Dressing
This could be the be-all, end-all phytonutrient packed salad to end all salads. And it’s totally easy on the eyes, too.
Recipe here.
Get munching people and happy crunching.
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This has summer freshness written all over it!
Avocado makes salads so much better. Love this recipe (and all the others!!)
How about adding a little crunchy crouton as well ~ wonderful!
Oh I like that idea. Maybe some baked parmesan crips!
Love this summery salad!
This a perfect warm weather salad! I am now craving this salad for dinner! Pinned!
Heidi, This is my kind of salad! I am now hungery for this salad!
I feel like I wait all year for caprese. Sure you can have it in the winter but the tomatoes are just.not.the.same! I have some avos that are ripe at home, so I’m going to be making this pronto.
Beautiful salad Heidi. I can eat avocado all the time. I feel like making a grilled romaine lettuce salad with avocado dressing now.
I feel the same way and thinking salads for a while. I’m torn though because I have ribs to shoot today and the whole house smells like bbq 🙁
That’s really not such a bad predicament to be in IMO. #fingerlinkingood
I love adding avocados to salads! I can’t wait to try your salad out and go check out the others you mentioned. All look fantastic!
mmmm…. luscious summer tomato…. in a caprese salad! (I see it in the picture, but not the recipe… thought you might want to add it 😉 )
I put avocado on pretty much everything, so I guess it only makes sense to add it to a caprese salad! It sounds amazing! The tomatoes in my garden are small and green right now, but I know exactly what I will be doing with them once they ripen up 🙂
You can go an avocado where you live. Save the pit, wedge those floss pick ends into it on each side, put it into a glass so the picks hold it at the top and fill with water just covering the bottom. Eventually it will split and you can transfer to soil and it will from there produce a tree and then avocados!
Hi Heidi
This salad looks so good. I love avocado but never thought to add it to a caprese salad- such a good idea! I recently made a cantaloupe, mozzarella and mint caprese salad and mentioned your recipe in my post. If you get a chance check it out: http://cupsandspoonfuls.com/2014/06/01/cantaloupe-mint-and-smoked-mozzarella-caprese-salad-5-caprese-links-for-summer/
Take care!
Kelly
Why are there no tomatoes in the caprese salad recipe?
Pretty! This was an extremely wonderful article.
Many thanks for supplying these details.
WHERES THE TOMATOES
Yum!! I love arugula and caprese!
I love your recipe! I was so glad that I was able to find a quick but delicious salad option! DSP
Hi, Heidi, thanks for the great recipes! I made this tonight, and it was so simple, yet so delish! Nicki
I’m so glad you enjoyed it Nicki. It’s funny, this was a recipe that was so simple I almost didn’t post it. And now, it’s one of my most popular.
All of these salads look amazing! Pinned!
The Avocado Caprese Salad is the best Caprese Salad!!! My husband and I love it!!! Thanks for the recipe!
Wow! it looks very tasty and delicious in picture. healthy food! online store hexder.com
I love eating such type of food to make my life healthy.
Avocado, mozzarella and fresh basil, the dreamy ingredients for a delicious salad 🙂
I can’t wait to try it this recipe …
This salad recipe looks so yummy that I just had to feature it in my “Sensational Summer Salads” roundup! Come check it out when you have a chance 🙂 xo http://dreamingofleaving.com/2016/05/10/sensational-summer-salads/
This looks so yummy!