Saturday, January 22, 2011

Paleo Caprese Salad

In the past, when basil and tomatoes were in season, we enjoyed traditional caprese salad with layers of basil, tomatoes, mozzarella, and red onion, all topped with a drizzle of good olive oil and balsamic vinegar. In this paleo version, I replaced the mozzarella with avocado. Instead of the oil and vinegar, I used paleo ranch dressing I made earlier in the week. For a more authentic caprese flavor, you can go with the oil and vinegar.

Serves 3, but easily scaleable.

3 tomatoes, cut into 1/3-inch slices
9-12 large basil leaves
1/4 red onion, sliced thin
1/2-3/4 avocado, peeled, pit removed, and thinly sliced
olive oil
good quality balsamic vinegar
sea salt
freshly ground black pepper

  1. Dividing evenly among small plates, layer tomato slices, basil leaves, avocado slices, and red onion slices.  Season with salt and pepper.
  2. Drizzle with vinegar and oil, or use your favorite paleo dressing.

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