Meatless Monday: Caprese Salad with Avocado

I can never figure out what to have for lunch. I'm usually craving a yummy sandwich or a salad, but I end up making a disgusting pb & j that is hardly fit for a 4 year old. Yuck.

But in the spring and summer months, I am completely inspired. The variety of fresh and local ingredients make it so simple and quick to whip up a light, delicious, and nutritious lunch.

Last week, I threw together a caprese salad with a twist. I added sliced avocado, and let me tell you, it was amazeballs! It was so yummy that I didn't want to share it.

Caprese Salad with Avocado

This salad is simple to prepare.

Ingredients (use as much or a little as you like)

Tomatoes (I used a yellow one. You can use a red, heirloom, roma, or cherry or any combination).

Fresh mozzarella

Avocados
Olive oil for drizzling

Kosher salt

Freshly ground black pepper

Basil for garnish, optional

Preparation
1. Slice the tomatoes, mozzarella, and avocado. (For instructions on pitting an avocado, click here).

2. Arrange on a platter, alternating between the three ingredients.

3. Drizzle with olive oil. Sprinkle with salt and pepper.

4. Top with basil, if using.