If you’re trying to cut back on dairy and miss dishes like Caprese salad, then you’re going to love this Avocado Caprese recipe.
But, you don’t have to be dairy-free to enjoy this one. Everyone loves it.
This recipe is:
Healthy, Vegan, Dairy-Free,
Simple-to-Make & Delicious
Healthy avocado Caprese makes the perfect summer side dish or lunch—it’s quickly become one of my favorites to bring to a dinner party and enjoy at home, too.
Look for ripe, in-season tomatoes as they’ll be sweeter in flavor and sweeter on your wallet, too.
I like this avocado Caprese salad as-is and don’t even miss the cheese on it, but if you tolerate dairy then go ahead and throw some high-quality mozzarella on top to make it more traditional.
The recipe below is written to serve two, but this dish is easily doubled and can be made for larger crowds. I plan for one large tomato, one small avocado, and one small watermelon radish per two people when using this as a side dish.
Healthy Avocado Caprese Salad Ingredient Notes
- Tomatoes: Look for ripe, in-season tomatoes as they’ll be sweeter in flavor and sweeter on your wallet, too. I used a beautiful yellow heirloom tomato in the photos here.
- Avocado: The measurements of all ingredients are flexible in this salad. For the avocado, one small avocado serves two people. One large avocado serves four.
- Watermelon radish: Watermelon radish is a pretty green and pink type of radish. I love it here for the color and extra flavor. It has a mild radish flavor (doesn’t taste anything like watermelon)—it can be omitted if you can’t find one or prefer not to use it. I find the flavor of a regular radish too strong for this dish.
- Balsamic: Look for aged balsamic vinegar as it will be thicker and sweeter (it’s better for drizzling). I used Napa Valley Naturals Grand Reserve Aged Balsamic Vinegar and found it for a good price on Thrive Market. I also use Thrive Market organic extra virgin olive oil.
- Basil: Grow your own in a small pot on your patio if you can. A starter organic basil plant is usually less than $5 and can grow basil all summer long.
- 1 large ripe tomato
- 1 avocado
- 1 small watermelon radish
- 6–8 large basil leaves
- balsamic vinegar (look for aged so it’s thick)
- extra virgin olive oil
- sea salt
- freshly ground black pepper
- Slice the tomato and arrange on a plate.
- Slice the avocado and add in between the tomatoes.
- Thinly slice the watermelon radish on a mandoline and arrange on the plate (the watermelon radish can be omitted if you prefer.)
- Thinly slice the basil leaves and sprinkle on top of the salad.
- Sprinkle a few pinches of sea salt and freshly ground black pepper over the ingredients.
- Drizzle with aged balsamic vinegar and extra virgin olive oil. The amounts are flexible, I used about three tablespoons of each in the photo here.
- Serve immediately.
– Servings of this recipe vary. I plan for one large tomato, one small avocado, and one small watermelon radish per person when using this as a side dish.
– Look for aged balsamic vinegar as it will be thicker and sweeter (it’s better for drizzling).
– Watermelon radish is a pretty green and pink type of radish. It has a mild radish flavor and can be omitted if you can’t find one or prefer not to use it. I find the flavor of a regular radish too strong for this dish.
If you make it, leave a comment below to let us know how it turned out.