Avocado Caprese Salad
Prep time: 
Total time: 
Serves: 2-4
  • 4 fresh, ripe Tomatoes, sliced into 1 cm slices
  • 2 ripe Avocadoes, cut in half horizontally, peeled and sliced into rounds, the same width as the tomatoes.
  • ¼ small Red Onion, thinly
  • A handful of fresh Basil Leaves
  • 4 Tbsp fresh Lemon Juice
  • 3 Tbsp Extra Virgin Olive Oil
  • Sea(weed) Salt to taste
  • Fresh Greens (optional)
  1. Layer the tomato and avocado slices into one long row or several, side-by-side.
  2. Tuck in the basil leaves (or tear them up and scatter them over top.)
  3. Sprinkle the red onions over top.
  4. Drizzle lemon juice, olive oil and season with sea(weed) salt.
  5. Serve on greens or underneath greens or just as is.
  6. (you can also toss this all together, and it tastes really good on day two, too)
Recipe by The Crushing Cancer Kitchen at http://thecrushingcancerkitchen.com/main-course/avocado-caprese-salad/