Name: Peach Tomato and Avocado Caprese Salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 cups baby arugula; 2 peaches, sliced; 2 large tomatoes, thinly sliced; 2 avocados, sliced; 12-16 fresh basil leaves, rough torn; 2-3 Tbsp. olive oil, for drizzling; 2 Tbsp. balsamic glaze; sea salt, to taste; freshly ground black pepper, to taste

Description

This summer salad is an interesting twist on a classic Caprese Salad, but is both gluten and dairy free.

Ingredients

Scale

2 cups baby arugula
2 peaches, sliced
2 large tomatoes, thinly sliced
2 avocados, sliced
12–16 fresh basil leaves, rough torn
2–3 Tbsp. olive oil, for drizzling
2 Tbsp. balsamic glaze
sea salt, to taste
freshly ground black pepper, to taste

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Instructions

Place the arugula leaves on the bottom of a large serving platter.
Slice the tomatoes and the peaches and layer them on top of the greens.
Slice the avocado and arrange them over the top of the peaches and tomatoes.
Drizzle olive oil and the balsamic glaze over the top of the salad and season with a little bit of sea salt and freshly ground black pepper, to taste.
Sprinkle the torn basil leaves over the top of the salad to finish it before serving.

Notes

Omit the arugula, if you prefer.