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Avocado. Mozzarella. Tomato. Basil. Yum.

I LOVE caprese salad. Here is my version with a Texas twist by incorporating avocados. Serves 4


  • 1 large beef tomato cut into bite-size squares

  • 1 avocado

  • 12 miniature balls of mozzarella

  • 3-4 fresh basil leaves chopped

  • Olive oil (about 2 TBSP or to taste)

  • Balsamic vinaigrette (about 1 TBSP or to taste)

  • Coarse salt and pepper to taste


  1. Dice tomato and avocado into cubes

  2. Cut miniature mozzarella balls in half

  3. Chop basil

  4. Mix tomatoes, mozzarella, basil and avocado in a bowl (be careful not to mash the avocado)

  5. Add olive oil, balsamic, salt and pepper and mix gently

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