Here in Michigan, the weather has been beautiful, living near the lake we tend to not have so much of the humidity. That can quickly change. Here is another simple, light and filling meal.
Humidity, sweating, too hot, sizzling, need coolness. Here is a sexy version of the Caprese salad. I love avocado and replacing cheese with it was a wonderful hit. It’s topped with fried prosciutto and drizzled with olive oil and a balsamic vinaigrette and basil. It’s super easy to make. You can have this as a side dish or make it a meal for a light summer evening.
Avocado Caprese Serves: One
1 Large tomato (sliced)
1 Large Avocado (sliced)
3 Basil Leaves
2 TB Olive Oil
2 TB Balsamic Vinegar
1 slice Prosciutto (9g) Fried
salt and pepper
Nutritional: Calories: 543, Carbs 24, Fat 49, Protein 7
Take the sliced tomato and the sliced avocado and layer on top of each other. End with a tomato slice. Drizzle with Olive oil and balsamic vinegar and basil leaves. Season with salt and pepper. Take the fried prosciutto and place on top.