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Avocado Caprese Salad

Julie Wunder
This Avocado Caprese Salad recipe with arugula is the perfect mix of ripe summer tomato, tender fresh mozzarella, rich balsamic vinegar and fragrant basil.  Avocado adds an unexpected but downright delicious creaminess to this classic summer salad.
Prep Time 10 mins
Total Time 10 mins
Course Salad
Cuisine American, Italian
Servings 2
Calories 224 kcal


  • 2 plum tomatoes, sliced
  • 2 medium sized fresh mozzarella balls, sliced
  • ½ avocado, sliced
  • 2 cups fresh arugula
  • Lemon
  • 6 fresh basil leaves
  • 2 teaspoon olive oil
  • 2 teaspoon balsamic glaze
  • sea salt and fresh cracked pepper to taste


  • Toss the arugula in the olive oil and squeeze of fresh lemon. Salt and pepper to taste.
  • Top with the fresh mozzarella, avocado and tomato. Drizzle the balsamic glaze.
  • Cut the basil in a chiffonade and sprinkle on top.
  • Finish with a dash of salt and pepper.


Serve immediately because the tomato and avocado will not store well in the fridge.  If you must make it ahead of time, don't dress the salad or cut the avocado until the last minute.  You can then store it in an airtight container in the fridge for up to three days.


Calories: 224kcalCarbohydrates: 10gProtein: 8gFat: 18gSaturated Fat: 5gCholesterol: 22mgSodium: 188mgPotassium: 489mgFiber: 4gSugar: 4gVitamin A: 1317IUVitamin C: 17mgCalcium: 188mgIron: 1mg
Keyword Avocado Caprese Salad
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