Fresh Avocado Caprese Salad Creation
Ingredients
Salad
- 1/2 of a large-ripe avocado, carefully peeled
- juice of a fresh lemon
- 1 lb. ripe mixed tomatoes, chopped
- 8 oz fresh mozzarella, pulled and torn into bite sized pieces
- 1/3 cup homemade pesto sauce
- 1/2 tsp sea salt flakes, or to taste
- 1/2 tsp freshly ground black pepper, or to taste
Pesto sauce
- 1 cup (packed) fresh basil leaves (no stems)
- 1 Tbsp pine nuts
- 1-2 large cloves garlic
- 1/4 cup extra-virgin olive oil
- 1/4 cup freshly grated parmesan cheese
Preparation
Salad
Slice your avocado lengthwise into thin and equal slices, leaving the entire shape of the avocado half intact as much as possible.
Start to shape the avocado into a line by very gently pushing the individual slices outwards and sideways with your fingers. Carefully achieving a stretched out shape as shown in the pictures.
This can take a bit of practice to get it looking the way you want it.
Start on one end of the avocado and roll it up in an inward motion until you have a full 'rose'.
Carefully place a knife underneath your avocado 'rose' to transfer it onto your platter. Drizzle with freshly squeezed lemon juice to prevent it from browning.
Add tomato wedges and mozzarella pieces around your avocado rose to fill up the space on the platter, as shown.
Dollop with pesto and season with sea salt flakes and freshly ground black pepper.
Serve and enjoy!
Pesto sauce
Combine basil, pine nuts and garlic in a food processor, or high speed blender and pulse until very well blended.
With your machine running slowly drizzle in the oil and process until smooth.
Add the cheese and process just long enough to combine.
Store any leftover pesto in the fridge for up to 10 days.
