This avocado Caprese salad is bursting with fresh flavors from the garden. It's a deliciously simple dairy-free, gluten-free, paleo, and vegan summer salad that's also keto, low carb and Whole30 friendly.
Avocado Caprese Salad
This is my dairy-free take on the classic Caprese salad. I substitute avocado for the fresh mozzarella and layer it with heirloom tomatoes and fresh basil from the garden. The avocado adds a creaminess that contrasts with the sweetness and acidity of the tomatoes. This simple fresh tomato avocado salad is a perfect appetizer for these hot summer nights.
The key to this easy avocado salad is having perfectly ripe produce. You want your heirloom tomatoes and basil at their peak of flavor, and the avocado perfectly ripe and creamy.
Slice the avocados horizontally to make perfect rounds so they fit neatly on the tomato slices. Don't forget to toss the avocado slices in a little lemon juice to prevent browning. Dress the salad simply with the best quality extra virgin olive oil, coarse sea salt, and freshly cracked pepper.
You can also drizzle with a nice aged balsamic vinegar if you like. The tangy balsamic pairs perfectly with the creamy avocado and EVOO. That's it—it really is that simple to make a gorgeous summer salad.
With summer produce at its peak of freshness, you hardly have to do anything to it. Let the fresh summer flavors shine through and enjoy this quick and easy tomato avocado Caprese salad recipe any night of the week. This post contains some affiliate links for your convenience. You can read my full disclosure policy here.
How to make Avocado Caprese Salad
Avocado Caprese Salad
Ingredients
- 4 medium heirloom tomatoes
- 3 medium avocados
- 1 large bunch fresh basil
- 1 lemon juiced
- 1 tablespoons organic extra virgin olive oil
- aged balsamic vinegar optional
- sea salt
- fresh ground pepper
Instructions
- Cut the avocado around the equator and remove pit. Slice into rounds, then remove the peel. Lightly toss avocado slices in lemon juice.
- Slice tomatoes and salt lightly.
- Layer tomato slices, avocado slices, and basil leaves. Drizzle with olive oil and balsamic vinegar, if using. Salt and pepper to taste.
Notes
Nutrition
More Easy Avocado Recipes
I really love this recipe. Wanted to let you know that I featured it in my monthly round-up of 25 Deliciously Healthy Low-Carb Recipes. I hope a lot of my readers will come over here and try it!
Thanks Kalyn! 🙂
This is so good! We did with lemon instead of vinegar because of allergies…and used reg. tomatoes because didn’t have heirloom. We have made twice in two days – yum! Thanks!
Yay! This salad is a favorite with my family too! 🙂
Finally got an heirloom…yum! Also put some slices of red onion with it. We are eating it so much we are experiment with it:) Gave it a nice spicy bite. Thanks again!
This looks really delicious! I love the idea of using avocado instead of a plant-based cheese.
Love the video! I’ve never thought of making avocado rounds and seeing the video made it look so easy.
Thanks Stephanie!
This is” whats for dinner” Honey!!! and add a little the red onion…oh so good.
Thank for for sharing
Rox G
thank you for this recipe and video, saw this in the recent Labor Day list of posts and already love all of these ingredients but have refrained lately from eating or making caprese since I don’t want/need a layer of bread!
So, great reminder and great illustration of why the bread isn’t even necessary, probably won’t miss it the more ripe the tomato-avocado are
I made this recipe this morning as part of breakfast. I didn’t have any balsamic vinegar and didn’t want to make a substitute. I also used different tomatoes. Not sure what kind they were but they were small but twice the size of cherry tomatoes. I also left out the lemon, salt and pepper. It was a big hit. My daughter even made a special request to have it made more often.
I’m so glad she loved it Kim!
I really love this recipe! A real good food recipe that makes my family feels so good and healthy!
This is a clever version of the famous Caprese salad for vegans. I love the video, short but to the point. Great recipe!