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Caprese Salad with a Mexican Twist – La Gourmandista

Cooking in progress...

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 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 to eat after the . So I made a little revolution with the skewer leftover. Obviously, the quantities of the ingredients used will be at the cook's discretion.

Revolutionized Caprese Salad

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

  • Chopping board
  • Chef's Knife
  • Salad bowl
  • Salad serving utensils
  • Small bowl
  • Fork or small whisk
  • 6 cherry tomatoes (cut in half)
  • 6 mozzarella 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)
  1. Mix the cheese, tomatoes, basil, cucumber, and avocado. Season with a well-seasoned vinaigrette prepared with the balsamic-vinegar, lemon, and olive oil.

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

Salad
of the
VegetarianDiet
leftovers, picnic, , Salad
es_MXSpanish