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Lunch day 27: avocado caprese salad

2/28/2019

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Picture
Ingredients
  • 4 medium heirloom tomatoes
  • 3 medium avocados
  • 1 large bunch fresh basil
  • 1 lemon juiced
  • 1 tablespoons organic extra virgin olive oil
  • aged balsamic vinegar optional
  • sea salt
  • fresh ground pepper
Instructions
  • Cut the avocado around the equator and remove pit. Slice into rounds, then remove the peel. Lightly toss avocado slices in lemon juice.
  • Slice tomatoes and salt lightly.
  • Layer tomato slices, avocado slices, and basil leaves. Drizzle with olive oil and balsamic vinegar, if using. Salt and pepper to taste.
NotesRecommended for this recipe:
  • tomato knife
  • extra virgin olive oil, cold-pressed organic and GMO-free
  • course Celtic sea salt
  • stainless steel pepper grinder

Source: Cook Eat Paleo
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