Avocado Caprese Salad with Balsamic Glaze
Submitted by Maggie O’Connell
- 1 lb. sliced buffalo mozzarella
- 2 large ripe tomatoes, sliced
- 1 large avocado, sliced
- 1/4 cup basil leaves
- 1 Tbsp. olive oil
- 1/4 tsp. dried oregano
- salt and fresh cracked pepper
- 1/4 cup balsamic vinegar (use good quality vinegar)
- 1 Tbsp. coconut sugar
Heat vinegar and sugar in a small pan over medium heat, whisking to dissolve sugar.
Bring to a simmer, then reduce heat to low.
Let simmer, stirring occasionally until vinegar has reduced and sauce coats a spoon when dipped into it (about 15 minutes). Remove from stovetop and let cool for 1 minute, but not longer (sauce thickens as it cools).
While vinegar is cooking down, prepare salad by layering a slice of tomato, a basil leaf, a slice of mozzarella, and then a slice of avocado on a round plate, starting at the outer most portion of the plate.
Repeat, overlapping each layer until plate is full and you are out of ingredients.
Drizzle olive oil over salad. Follow with balsamic glaze. Sprinkle oregano and salt and pepper to taste. Serve immediately.