Ingredients
Equipment
Method
- Prep: Wash and dry the lemon, avocados, tomatoes and basil leaves. Then, halve the lemon and halve the avocados around their middle rather than from end to end, and remove their pits (see notes).½ lemon, 3 medium avocados, 3 medium large tomatoes, 1 bunch fresh basil
- Slice: Slice the avocados into ¼" rounds and then carefully remove the peel from each. They should slide off easily if the avocados are fully ripe. Next, slice the tomatoes into similar thickness slices. Save the smaller end pieces from each for another use.
- Assemble: First, squeeze a few spritzes of lemon over your avocado rounds; this will keep them from browning sooner. Then, on a serving platter, arrange the tomato slices first and top each with an avocado round followed by a basil leaf. Drizzle the olive oil and balsamic glaze over everything and sprinkle on a little sea salt and pepper, to taste.1 tablespoon olive oil, 1 tablespoon balsamic glaze, sea salt, freshly ground black pepper
Nutrition
Notes
How to pit an avocado: To remove an avocado pit, place the half with the pit in it on a hard surface and give the pit a fairly strong but controlled whack with a chef's knife to lodge the blade partway into the pit. Then, hold the avocado in one hand as you turn the knife with the other to loosen and remove the pit.
Storage: This vegan Caprese salad is best when consumed immediately but can stay fresh for up to 24 hours in the fridge.
