recipe
avocado caprese spinach salad
all the fresh flavors of Italy have been mixed into this delightful chopped salad.
bonus: the no-cook instructions and farmers market ingredients make it a great meal for hot summer days.
all the fresh flavors of Italy have been mixed into this delightful chopped salad.
bonus: the no-cook instructions and farmers market ingredients make it a great meal for hot summer days.
ingredients
1 cup mozzarella cheese (cubed)
2 cups cherry tomatoes (cut in half)
1 clamshell organicgirl baby spinach
1 sprig basil
⅓ cup olive oil
3 tablespoons balsamic vinaigrette
2 avocados
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directions
- in a small bowl prepare the dressing by whisking together ⅓ cup of olive oil and 3 tablespoons of balsamic vinaigrette until well combined.
- chop baby spinach. add to a large bowl with halved cherry tomatoes and mozzarella cheese.
- tear or chop fresh basil; add to the top of the salad with diced avocados (tip: wait to chop the avocado until assembly to prevent browning)
- drizzle the dressing over the salad and gently toss to ensure all ingredients are evenly coated. serve immediately
