What you'll be getting:

Caprese Salad with Fresh Italian Bread

Per Serving

1/2 c cannellini beans

135 g cucumbers and tomatoes

1/2 avocado

1 individual loaf of bread

75 g mozzarella 

10 g basil

2 T salad dressing (balsamic vinegar, olive oil, salt, pepper, nutritional yeast, Italian seasoning) 

Equipment needed: a mixing bowl

 

 

You will most likely have left overs of this, but it holds very well in the fridge. Also, the bread does not have much salt in it. I got the recipe from Italy and they said that they liked this bread for dipping into sauces which is why they lowered the amount of salt. I know that this is not a traditional Caprese salad, I added a bit more to make it into a meal instead of just a starter. (But to be honest, I could just eat traditional caprese salad for lunch and dinner and be perfectly happy.)

Place the tomatoes, beans, and cucumbers in a mixing bowl. 

Add cheese. 

Cut avocado into cubes and scoop into the bowl. 

Add the dressing.

Rip, or cut, basil and add to the bowl. 

Toss everything together and plate. From start to finish, this dish takes less than 5 minutes. I like to use the bread to clean up all the extra liquid that comes off of the salad. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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