Photo: Anna Pelzer
Vegan Caprese Salad
8 ingredients
5 min
4
openrecipes
Fresh mozzarella is typically the main star in a caprese salad, but with a little seasoning, an avocado is a light but tasty substitute. Juicy tomatoes and crisp basil leaves still complement each other wonderfully. It makes a quick appetizer or a great side, especially when you are grilling. It also makes a good lunch.
Estimated Nutrition (whole recipe, rough)
395
Calories
5g
Protein
36g
Fat
21g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 whole Large Tomatoes
- 1 whole Avocado
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Garlic Powder
- 8 whole Fresh Basil Leaves
- 2 Tablespoons Olive Oil
- 2 Tablespoons Balsamic Vinegar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes