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AVOCADO CAPRESE SALAD
Of all the essential ways to use up creamy ripe Avocados, this caprese salad deserves the top-spot. When made with red globe grapes, this Italian salad gets a little more colour and a nice surprising sweetness.
|1||Cup Red Globe Grapes (Sliced)|
|1||Cup Cherry Tomatoes (Halved)|
|1||Cup Mini Mozzarella Balls (Halved)|
|1||Avocado (Ripe, Pitted & Diced)|
|1/3||Cup Basil (Loosely Packed, Torn Or Chopped)|
|1/2||Cup Balsamic Vinegar|
|2||TBSP Light Brown Sugar|
|2||TBSP Del Monte Extra Virgin Olive Oil|
- In a small saucepan, bring the vinegar and sugar to simmer over medium heat.
- Stir, then reduce the heat to low and simmer until the vinegar has thickened. Stir constantly until sugar has dissolved. The Glaze should coat the back of a spoon. and reduced by half, 8 to 10 minutes. Set aside to cool.
- Place the salad ingredients in a shallow bowl or platter. Drizzle Del Monte extra virgin olive oil and season with salt and pepper. Gently toss.
- Drizzle the balsamic glaze. Serve Avocado Caprese Salad immediately.
Dig in right away or it’ll be gone in a blink of an eye.