1largeavocado, semi-rip, diced and sprinkled with lime juice
½cup basil, freshly torn, leaves only
kosher salt and freshly ground black pepper, to taste
Optional: honey roasted almonds or other nuts, chopped or slivered
Instructions
Balsamic Reduction: In a small saucepan, add the balsamic vinegar and bring to a boil. Boil and stir 3-4 minutes or just until liquid is reduced by about half; should be thick and syrup-like. Transfer to a small bowl and let cool to room temp.
Toss: When ready to serve, add all remaining ingredients to a large platter or bowl, folding very gently with rubber spatula. Add kosher salt and freshly cracked black pepper to taste. Drizzle with balsamic glaze, sprinkle with almonds if desired, and serve immediately.
Notes
Slice the avocado last, prior to serving, and sprinkle with lime juice in order to prevent browning.
If you can't find mozzarella pearls, you can use a large, fresh mozzarella ball and cut it into bite-size pieces.
Caprese salad is best when tossed and served immediately. Be sure all ingredients are chilled prior to slicing/combining.
Balsamic reduction can be made up to 24 hours in advance and kept covered at room temperature.
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