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.
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
A dairy-free take on the classic Caprese salad.
- 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.
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