avocado caprese salad with pesto vinaigrette
Recipe type: Appetizer
Cuisine: Vegan
Serves: 2
  • For the Pesto Vinaigrette:
  • 1 cup fresh basil
  • ¼ cup extra virgin olive oil
  • ¼ cup pine nuts
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 small clove of garlic
  • sea salt and pepper to taste
  • For the Balsamic Reduction Sauce:
  • ½ cup balsamic vinegar
  • 2 tablespoons brown sugar
  • For the Avocado Caprese Salad:
  • 2 cups shredded greens (kale or romaine lettuce)
  • 1 avocado, sliced
  • 1 large tomato, sliced
  • pine nuts for garnish
  1. To make Pesto Vinaigrette:
  2. Place all ingredients in a food processor and blend until creamy adding sea salt and pepper to taste. Set aside.
  3. To make the Balsamic Reduction Sauce:
  4. Place balsamic vinegar and brown sugar in a small saucepan. Heat over medium-low heat. Bring to a boil and reduce heat, let simmer until sauce is reduced by half (around 15-20 minutes). Remove from heat and set aside.
  5. To make Avocado Caprese Salad:
  6. Assemble sliced tomatoes and avocados on top of a bed of greens. Drizzle with pesto vinaigrette and balsamic reduction sauce. Garnish with pine nuts and enjoy!
Recipe by BeginWithin Nutrition at http://www.beginwithinnutrition.com/2014/06/30/avocado-caprese-salad-pesto-vinaigrette/
Update cookies preferences