Tomato Avocado Salad with Reduced Balsamic
Quick summer salad. Rich buttery avocado paired with juicy ripe summer tomatoes with reduced balsamic drizzled over the top. A new take on classic Caprese Salad
Prep Time12 mins
Cook Time5 mins
Total Time17 mins
Servings: 2 -4
- 1-2 ripe summer tomatoes sliced into 1/4 inch slices
- 1-2 ripe avocados pit and skin removed, sliced into 1/4 inch slices
- 1-2 tbs. goat cheese
- 1-2 tbs. chopped red onion
- 1/4 cup balsamic vinegar reduced to 1-2 tbs.
- Salt and pepper to taste
- 4-5 leaves fresh basil
In a small saucepan, add balsamic vinegar and turn heat to medium low. Stir occasionally. Cook until reduced by half and vinegar coats the back of a spoon. Take off of heat.
Slice tomato and avocado and layer alternating tomato and avocado slices.
Chop red onion and crumble goat cheese.
Right before serving, top the tomato and avocado slices with the reduced balsamic vinegar. Sprinkle red onion and goat cheese over top.
Julianne (cut into ribbons) 4-5 leaves of basil and sprinkle over the top.
Calories: 220kcal | Carbohydrates: 16g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 43mg | Potassium: 668mg | Fiber: 7g | Sugar: 7g | Vitamin A: 785IU | Vitamin C: 18.5mg | Calcium: 37mg | Iron: 1.1mg