nectarine, tomato & avocado caprese salad
I don’t think anything keeps the summertime vibes going quite like a caprese salad.
In this version, we brighten things up with nectarines and swap the traditional mozzarella for a much lighter, greener, more nutrient-rich avocado. Because who doesn’t love avocado?
*For the printer-friendly version with nutrition facts, click the following link: nectarine, tomato & avocado caprese salad*
nectarine, tomato & avocado caprese salad
vegan, gluten-free, dairy-free, refined oil-free
Recipe by Jentry Lee Hull
Prep time: 20 minutes
Yields 4 servings
INGREDIENTS
Massaged Kale Salad Base (click here for the full recipe)
1 bunch curly kale (green or purple will do)
1 Ripe avocado, pitted and peeled
Juice from 1 medium orange
Splash of Apple cider vinegar
Freshly ground black pepper, to taste
Ground Cayenne pepper, to taste
Ground Turmeric, to taste
Pink Himalayan Salt, to taste
2 ripe avocados, pitted, peeled and thinly sliced
3 ripe heirloom tomatoes, thinly sliced
4-5 ripe nectarines, pitted and thinly sliced
10-15 fresh basil leaves, stacked and sliced into ribbons (chiffonade)
High quality balsamic vinegar (Emilio Gold is a good one)
Kosher or Pink Himalayan salt, to taste
METHOD
Wash and cut/slice all veggies.
In a large mixing bowl, prepare massaged kale salad base.
Transfer base onto a large serving dish.
On a cutting board, lay out sliced avocados, tomatoes, and nectarines into individual rows (reference pic).
Arrange sliced avos/tomatoes/nectarines into a spiral formation on top of the massaged kale salad, starting from the center of the dish and spiraling out to the edges (reference pic).
Top with basil, a generous drizzle of balsamic vinegar, and sprinkle of salt.
Best when served immediately.
NOTES
To save time, prepare massaged kale base, and slice tomatoes and nectarines ahead of time. Hold off on slicing avocados until closer to serve time (to avoid browning).
