This Avocado Caprese Salad is one of my all-time favorite vegetarian salads! It’s super easy to make, delicious, and healthy with simple, fresh ingredients like white kidney beans, cherry tomatoes, mozzarella cheese, fresh basil, and avocado.
Why You’ll Love Avocado Caprese Salad
Packed with fiber-rich protein from the white beans and good fat from the creamy avocados, this super easy-to-make, heart-healthy salad comes together quickly in less than 10 minutes. Super fresh and yummy, it’s always a crowd favorite whenever I serve it for lunch or dinner with some crusty Italian bread.
The sweet and flavorful balsamic glaze drizzle pulls everything together perfectly while adding a pop of vibrant and inviting color. This twist on the classic Caprese salad hits all the right marks when it comes to taste, texture, and presentation. If you want to add even more protein and flavor, add chopped grilled chicken or some baby shrimp.
How to Make Avocado Caprese Salad
Combine all of the ingredients – except for the avocado and balsamic glaze – in a medium bowl and gently mix to combine. Just before serving, add the freshly sliced avocado and drizzle with balsamic glaze.
This salad is best enjoyed immediately.
How to make a homemade balsamic glaze
A cup of good-quality balsamic vinegar and a few tablespoons of maple syrup or brown sugar added to a small saucepan is all you need to make a delicious homemade glaze. Once it starts to bubble, lower the heat and simmer and reduce for 10 minutes until you achieve the desired consistency. Allow the glaze to cool before serving. Store any leftovers in a clean airtight jar or container.
More Delicious Salad Recipes
- Caprese Farro Salad with Strawberries and Blueberries
- Shrimp Avocado Salad with Miso Dressing
- Zesty Veggie Noodle Salad
- Shaved Brussels Sprout Salad
- Easy Three-Bean Salad Recipe
If you try making this Avocado Caprese Salad Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
RECIPE CARD
Avocado Caprese Salad
Ingredients
- 15 oz white kidney beans - one 15 oz. can, drained and rinsed
- 20 oz. cherry tomatoes - halved
- 8 oz. fresh mozzarella cheese
- 8 fresh basil leaves - thinly sliced
- 1.5 teaspoon olive oil
- ½ teaspoon salt
- Fresh ground pepper
- 1 ripe avocado - cubed
- Balsamic glaze - for serving
Instructions
- Combine all ingredients except avocado and balsamic glaze in a medium bowl and gently mix. When ready to serve cube and add avocado and drizzle with balsamic glaze.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
I do my best cooking when we glamp…I mean CAMP! Everything tastes better when you eat it at the campground (says the city girl). I can’t wait to see what you come up with. Grilled chicken fajitas…smores in a cone…breakfast skillets. Yummy. But today I am having Caprese salad. Thanks Jess!