Lunch day 27: avocado caprese salad

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