Tomato and Guacamole "Caprese"
Happy 4th of July! Whether you are celebrating on the beach, at a bbq, on a picnic, or someplace else I hope your day includes lots of fun, family, friends and fireworks. I adore fireworks!
Recently a friend asked me why there were very few recipes featuring tomatoes on my blog. No, I am not a tomato hater. To put it simply I just don't find tomatoes worth eating outside of the summer months. If you have ever had a perfectly ripe summer (they are best in August) tomato, you know what I am talking about. The sad, mealy, flavorless varieties you find the rest of the year are personally not worth my time. However, come summer I am a tomato fiend.
To many people nothing says summer like a classic Caprese Salad. I have to disagree. While I love ripe tomatoes and fresh basil, I personally do not eat gluey, mucus-y mozzarella (no dairy for this girl). However, I do have my own version of the classic that I love to make. In this recipe my favorite fresh made guacamole takes the place of the mozzarella. The creamy, healthy fats found in avocados are great for both satiety, and fresh summer taste! This dish would be a great addition to any July 4th celebration!
Tomato and Guacamole "Caprese"
- 2 medium to tomatoes sliced into 1/2 " rounds
- 2 avocados
- 2 T chopped red onion
- 1 T diced jalepeno
- 1 clove garlic diced
- 2 T fresh lime juice
- 1 T cilantro chopped
- 1/2 medium tomato diced
- pinch of salt
- In a medium bowl combine all the ingredients save the tomatoes
- Using a fork mash everything together until fully combined yet slightly chunky
- Gently fold in diced tomatoes
- Lay the tomato slices on a platter, top each slice with a generous spoonful of guacamole
- Serve immediatly
