Caprese Salad with a Twist (Cherry Tomatoes, Mozzarella, Avocado, Strawberries, Basil, and Pecans)
Egg free, gluten free, grain free, peanut free, soy free, keto, low carb, vegetarian.
Prep time: 5 min
Cook time: 5 min (to toast the pecans)
Servings: 4
Stretching the summer a bit more, before starting to enjoy the fall! The inspiration for this recipe comes from loveandlemons. I tried it a few weeks ago and quickly got addicted to it! I have prepared it both with toasted and raw pecans and it tasted great either way.
Ingredients
Fresh mozzarella (I use BelGioioso Ciliegine), 250 g (8 oz)
Cherry tomatoes, 400 g (14 oz, 2.5 cups)
Strawberries or nectarines, 350 g (12 oz)
Basil, 20 g (0.7 oz, 2 cups)
Pecans raw or toasted, 70 g (2.5 oz, heaping 1/2 cup)
Avocado, 1 medium (300 g, about 10 oz)
Olive oil, 1 tbsp
Balsamic vinegar (I use balsamic vinegar of Modena), 1 tbsp
Salt to taste
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Instructions
1. Toast the pecans if raw. Heat up a skillet over medium heat, add the pecans and toast until one shade darker than they originally were and fragrant, about 2 to 5 minutes.
2. Wash and clean the fruit, tomatoes and basil.
3. In a salad bowl combine the cherry tomatoes cut in ½, the mozzarella cut in cubes, the strawberries cut in ¼ (or the nectarines cut into slices) the avocado cut in cubes, the pecans, and the torn basil.
4. Add oil, balsamic vinegar, and salt. Mix well.
5. Enjoy!
Valori Nutrizionali
Nutrition facts are provided as a courtesy, using the ingredients in the list and the USDA Food Database via myFitnessPal. This information is meant as a guideline only and should not be construed as a guarantee. The calculation assumes strawberries.
Servings: 1 | Calories: 467 | Total fat: 37.3 g | Total carbohydrates: 22.1 g | Total fiber: 9.1 g | Total sugars: 8.4 g | Protein: 16.7 g | Net Carbohydrates: 13 g
Notes
This salad is better served fresh. If there’s any left, I’d recommend storing it in the fridge in an air tight container and eat it the day after.