Here is my salad suggestion for you this week, a clean and healthy salad at that.
Add this Caprese to your list this week and thank me later, it is so fun to make and take not much time.
INGREDIENTS FOR 4 SERVINGS.
1/2 of 1 large ripe avocado, peeled
Juice of 1 fresh lemon
1 lb. ripe mixed tomatoes, chopped
8 oz fresh mozzarella, cut into bite-sized pieces
1/3 cup homemade pesto sauce, recipe below
1/2 tsp sea salt flakes, or to taste
1/2 tsp freshly ground pepper, or to taste.
Slice your avocado lengthwise into thin and equal slices, leaving the entire avocado shape half intact as much as you can.
Start shaping the avocado into a line, by gently pushing the individual slices towards and sideways with your fingers. Carefully achieving a stretched out shape as shown in the pic above.
You will need to practise it a little bit to get the perfect result.
Start on one end of the avocado and roll it up in an inward motion until you have a full rose shape.
Gently place a knife underneath your avocado ”rose” to transfer it onto your platter. Drizzle with freshly squeezed lemon juice, to prevent it from browning.
Add your half-cut tomatoes and mozzarella pieces around your rose-shaped avocado to fill up space on the platter.
Dollop with pesto and season with sal salt flakes and freshly ground black pepper.
Serve and enjoy immediately.
For The Homemade Pesto;
1 cup (packed) fresh basil leaves
1 tbsp pine nuts
2 large cloves of fresh garlic
1/4 cup extra virgin olive oil
1/4 cup freshly grated parmesan cheese.
Combine basil, pine nuts and garlic in a food processor, or high-speed blender and pulse until very well blended.
With your food processor running on low, drizzle in the oil and process until smooth.
Add the parmesan cheese and process until well combined.
Leftover pesto can stay up to 10 days in the refrigerator.