Caprese Salad with a Mexican Twist

On Bastille Day we made a picnic in front of the Eiffel Tower. For the event, I prepared some caprese salad skewers that turned out to be really good, but every time we go on a picnic everyone brings something and end up with a lot of food and have one week worth of leftovers to eat after the reunion. So I made a little revolution with the skewer leftover. Obviously, the quantities of the ingredients used will be at the cook’s discretion.

Viviana Alvarez

Revolutionized Caprese Salad

To give a second chance to a salad is not always an easy task, however, it wasn't very difficult to do it with the caprese.

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 1

Course: Salad

Cuisine: of the World

Calories: 543

Ingredients Equipment Method Notes

Ingredients

  

• 6 cherry tomatoes cut in half
• 6 mozzarella cheese pearls cut in half
• 3 basil leaves roughly chopped
• 1/4 cucumber diced
• 1/4 avocado diced
• Salt and pepper
• 1 dash Olive oil
• 1 dash Balsamic vinegar
• 1/2 lemon juiced

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Equipment

• Chopping board
• Chef's Knife
• Salad bowl
• Salad serving utensils
• Small bowl
• Fork or small whisk

Method

 

1. Mix the cheese, tomatoes, basil, cucumber, and avocado. Season with a well-seasoned vinaigrette prepared with the balsamic-vinegar, lemon, and olive oil.

Notes

*The recipe as calculated here is for one person, but the amounts, I repeat, are at the discretion of the cook.