5 minutes
A refreshing and vibrant twist on the classic Caprese salad featuring arugula, avocado, and fresh mozzarella.
cups
Olive Oil, divided
tablespoons
Himalayan Pink Salt
pinches
pinches
Avocado, sliced
each
Fresh Mozzarella Balls, sliced
each
Roma Tomato, sliced
each
Fresh Basil Leaves, cut into ribbons
each
1. Prepare the Arugula
Place 2 cups of arugula in a bowl. Drizzle with ½ tablespoon of olive oil, and season with a pinch of pink salt and freshly ground black pepper. Toss the arugula gently to ensure each leaf is evenly coated, making the arugula slightly glossy and flavorful.
2. Assemble the Salad
Divide the seasoned arugula between two plates, creating a fresh bed for the toppings. On each plate, arrange the slices of avocado, mozzarella, and Roma tomato in an alternating pattern on top of the arugula. This not only adds visual appeal but also ensures every bite is a delightful mix of textures and flavors.
3. Finish and Serve
Drizzle the remaining ½ tablespoon of olive oil over the salad. Sprinkle with another pinch of pink salt and a few grinds of black pepper to enhance the flavors. Finally, scatter the basil ribbons over the top. The basil adds a fragrant, fresh note that ties the salad together beautifully.
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