Sliced tomatoes, fresh basil, fresh mozzarella, avocado, and corn tossed in a honey balsamic vinaigrette. This avocado corn caprese salad is so delicious and refreshing.
Ingredients
Balsamic Vinaigrette
2 tablespoons balsamic vinegar
1 clove of garlic, minced
1 tablespoon honey
Pinch of salt
Pinch of black pepper
¼ cup olive oil
Avocado Corn Caprese Salad
1 pound grape or cherry tomatoes, halved
1 medium avocado, sliced
8 ounce mozzarella, torn into bite size pieces
2 sprigs of basil, torn
1 cooked corn on the cob
Directions:
In a medium sized bowl, whisk together balsamic vinegar, minced garlic, olive oil, honey, and pinch of salt and pepper until incorporated.
Slice grape and cherry tomatoes in half, and toss in the balsamic vinaigrette. Allow the tomatoes to sit for 10-15 minutes.
Use a slotted spatula or spoon to remove the tomatoes from the bowl and place them onto a plate. Reserve the balsamic vinaigrette.
Tear up fresh basil. Slice avocadoes. Tear up fresh mozzarella into small bite size pieces. Cut corn kernels fresh off the cob. Place all these ingredients on the plate. And pour the reserved balsamic vinaigrette over the avocado corn caprese salad.
Serve the avocado corn caprese salad cold.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2018/05/23/avocado-corn-caprese-salad/