How do I prevent avocado from browning in Caprese salad?

To prevent browning, add fresh lemon juice to the avocado and assemble the salad just before serving. Keeping it airtight in the fridge also slows oxidation.

Can I make Light Avocado Caprese Salad ahead of time?

Yes, you can prep tomatoes, mozzarella, and basil in advance. However, add avocado and dressing only just before serving for best freshness.

What type of mozzarella is best for Caprese salad?

Fresh mozzarella such as bocconcini or ciliegine is best. It has a soft texture and mild flavor that pairs perfectly with tomatoes and basil.

Is this Avocado Caprese Salad healthy?

Yes, it is very healthy. It contains healthy fats from avocado, antioxidants from tomatoes, protein from mozzarella, and heart-healthy olive oil.

Can I add protein to this salad?

Yes, you can add grilled chicken, shrimp, chickpeas, or quinoa to turn it into a complete protein-rich meal.

Light Avocado Caprese Salad (Fresh, Healthy & Ready in 10 Minutes!)

Name: Light Avocado Caprese Salad
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 cups cherry or grape tomatoes, halved; 8 oz fresh mozzarella balls (bocconcini), halved; 2 medium ripe avocados, diced; 1/4 cup fresh basil leaves, torn; 2 tablespoons extra virgin olive oil; 1-2 tablespoons balsamic glaze; 1/2 teaspoon sea salt; 1/4 teaspoon black pepper

Ingredients

Scale

2 cups cherry or grape tomatoes, halved

8 oz fresh mozzarella balls (bocconcini), halved

2 medium avocados, diced

1/4 cup fresh basil leaves, chopped

2 tablespoons extra virgin olive oil

1–2 tablespoons balsamic glaze

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

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Instructions

1. Wash and halve the cherry tomatoes. Place in a large mixing bowl.

2. Drain the fresh mozzarella and halve the bocconcini (or dice a large ball). Add to the bowl.

3. Cut avocados in half, remove pits, scoop out flesh, and dice into bite-sized cubes. Gently add to the bowl.

4. Wash and pat dry basil leaves; roughly chop or tear. Add to the bowl.

5. Drizzle olive oil over the ingredients, season with salt and pepper, and toss gently to combine.

6. Arrange salad on a serving platter or individual plates. Drizzle with balsamic glaze just before serving. Garnish with additional basil if desired. Serve immediately.

Notes

For best flavor, serve at room temperature. If prepping ahead, keep tomatoes, mozzarella, and basil in the fridge, but add avocado, olive oil, salt, pepper, and glaze only just before serving to prevent browning and sogginess. To prevent avocado browning, squeeze a little fresh lemon juice over the diced avocado.

Author: Charlotte Johnson
Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-cook
Cuisine: Italian-American
Diet: Gluten-free, Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 5
Sodium: 490
Fat: 26
Saturated Fat: 7
Unsaturated Fat: 16
Carbohydrates: 14
Fiber: 7
Protein: 13
Cholesterol: 30