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Avocado Caprese Salad
Dress up the traditional Italian caprese salad recipe with fresh, peppery arugula and creamy avocado for more great flavors and textures. The addition of the arugula gives this salad more body and makes it substantial enough for a light lunch or dinner.
Prep Time
5 mins
Total Time
5 mins
Calories: 600 kcal
Course:
Salad
Cuisine:
Mediterranean
Ingredients
- 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)
- 1 ½ teaspoons balsamic vinegar
- generous pinch of sugar or dollop of honey
- Kosher salt and freshly ground black pepper
Instructions
- 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.
Cup of Yum
Nutrition Information
Calories
600kcal
(30%)
Carbohydrates
23g
(8%)
Protein
24g
(48%)
Fat
48g
(74%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
4g
Monounsaturated Fat
26g
Cholesterol
67mg
(22%)
Sodium
565mg
(24%)
Potassium
1291mg
(37%)
Fiber
10g
(40%)
Sugar
10g
(20%)
Vitamin A
3720IU
(74%)
Vitamin C
50mg
(56%)
Calcium
532mg
(53%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 600
% Daily Value*
| Calories | 600kcal | 30% |
| Carbohydrates | 23g | 8% |
| Protein | 24g | 48% |
| Fat | 48g | 74% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 26g | 130% |
| Cholesterol | 67mg | 22% |
| Sodium | 565mg | 24% |
| Potassium | 1291mg | 27% |
| Fiber | 10g | 40% |
| Sugar | 10g | 20% |
| Vitamin A | 3720IU | 74% |
| Vitamin C | 50mg | 56% |
| Calcium | 532mg | 53% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.