Avocado Caprese Salad with Pesto Vinaigrette
The best recipe for Avocado Caprese Salad with Pesto Vinaigrette
Servings 2
Calories 643kcal
Cost $
Ingredients
- 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
Instructions
- To make Pesto Vinaigrette:
- Place all ingredients in a food processor and blend until creamy adding sea salt and pepper to taste. Set aside.
- To make the Balsamic Reduction Sauce:
- 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.
- To make Avocado Caprese Salad:
- 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 :)
Nutrition
Calories: 643kcal | Carbohydrates: 39g | Protein: 6g | Fat: 54g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 33g | Sodium: 35mg | Potassium: 993mg | Fiber: 9g | Sugar: 25g | Vitamin A: 5391IU | Vitamin C: 26mg | Calcium: 89mg | Iron: 3mg