Variation On A Classic Dish
Caprese Salad with Avocado
(3 votes)
(3 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
275
calories
Calories
Healthy, because
Even smarter
Nutritional values
This traditional Italian caprese salad comes with a twist in the form of avocado, which adds a creamy texture and plenty of heart-healthy fats.
Because this recipe relies on relatively few ingredients, make sure to use high-quality olive oil and balsamic vinegar for maximum flavor.
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 275 cal. | (13 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 55.5 μg | (93 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 121 μg | (40 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 15.6 μg | (35 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 1,073 mg | (27 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Beefsteak tomato
- 1 Avocado
- 8 ozs Mozzarella
- 1 handful Arugula
- 4 Tbsps olive oil
- 4 Tbsps white balsamic vinegar
- salt
- freshly ground peppers
Preparation steps
1.
Rinse the tomatoes, remove the core, and cut into slices. Peel and halve the avocado. Remove the seeds, and cut into slices. Drain and slice the mozzarella. Rinse and dry the arugula, then tear into bite-sized pieces.
2.
Mix the oil with the balsamic vinegar, and season to taste with salt and pepper.
3.
Layer the mozzarella, avocado, and arugula to form 4 towers. Drizzle inbetween the layers with the dressing, secure with a skewer, and serve with the remaining dressing.
