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Avocada Caprese Salad

Avocado brings a simple Caprese Salad to a whole new level.



Caprese Salad with Avocado and Balsamic Reduction



Well, we were hit with some pretty warm weather last week. I talking 30s here in Canada (that's high 90s for you neighbours to the south). Boy was it hot! We fired up the grill a few times, I got into a salad kick and enjoyed every minute of it.


I took advantage of our gorgeous summer weather, to make a salad I've been wanting to try for a while now. Last summer, I went out for lunch with some girlfriends and this salad was on the menu. Since I LOVE avocado, I ordered it. Boy was it delicious! I've been wanting to make it since them, but just never have gotten around to it. With my BFF coming for dinner, I thought it would be the perfect opportunity to recreate it.


This salad is basically a caprese salad, with the addition of avocado. The creamy avocado pairs wonderfully with the crisp greens, sweet tomato and pungent basil. This salad is a gorgeous addition to any summer meal.



Caprese Salad with Avocado and Balsamic Reduction



Avocado Caprese Salad


1 heart of romaine salad, chopped

1 head green leaf lettuce, chopped

2 Tbs basil leaf chiffonade

2 vine ripened tomatoes, cut into eighths

2 avocados, sliced

1/2 C baby bocconcini (little mozzarella balls)

salt and pepper to taste

1/3 C balsamic vinegar (I used balsamic and fig vinegar)

1 Tbs brown sugar

1/4 tsp salt



In a small sauce pot, bring the balsamic vinegar, brown sugar and salt to a boil. Reduce heat and simmer until reduced by half and thickened. Let cool while preparing the salad.


On a platter, or in a large salad bowl, combine the romaine lettuce with the green leaf lettuce. Scatter basil, tomato wedges, sliced avocado and baby mozzarella over top. Season with salt and pepper. Drizzle with balsamic reduction over top and serve immediately.

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