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For a fresh take on an Italian classic, try this Tricolore Salad with Avocado Cream.
This fun recipe has all the usual elements of a caprese salad: ripe tomatoes, fresh mozzarella, and basil. It’s paired with an easy-to-make and tasty avocado cream with garlic, lemon, and sour cream.
The avocado cream is perfect as a dip for the skewers or slathered onto crispy crostini, topped with tomatoes and bocconcini for a delicious, healthy snack or appetizer.
To make the adorable tomato hearts, all you need is grape tomatoes, which are oblong. Slice the tomatoes in the middle at a slant and rotate one half. So easy!
Tricolore Salad with Avocado Cream
Ingredients
- 21 grape tomatoes
- 150 grams bocconcini, 5 oz
- fresh basil leaves
- skewers
- 2 avocados
- 2 tablespoon sour cream, or Greek yogurt
- 2 cloves garlic
- juice from 1/2 lemon, or lime
- olive oil
- freshly ground black pepper
- sea salt
Instructions
- To make the avocado cream, blend the avocados, garlic, sour cream, some fresh basil leaves, and juice from half a lemon or lime in a mini food processor (or by hand).
- Once you have blended the ingredients to a creamy consistency, add sea salt and pepper (to taste).
- Spoon the avocado cream onto a platter.
- Halve the grape tomatoes in the middle at a slant.
- Rotate one of the halves to make a heart.
- Stick the heart-shaped tomato onto a skewer, followed by a bocconcini and a folded basil leaf.
- Repeat with the remaining skewers.
- Top the tricolore skewers onto the avocado cream.
- Drizzle with extra virgin olive oil.
- Sprinkle with sea salt and lemon juice (or balsamic vinegar).
- Serve immediately.
Video
Did you make this recipe? Leave a comment below!
