Avocado and Fresh Chile Caprese

Name: Avocado and Fresh Chile Caprese
Cuisine: Mexican, Latin American, American
Ingredients: 2-3 Fresno peppers or jalapeños; 2 garlic cloves; 1/4 cup extra-virgin olive oil, plus more as needed; 1 pound fresh mozzarella, sliced and salted and at room temperature; 1 cup cherry tomatoes; 1 avocado; Red wine vinegar, for drizzling; Kosher salt; Flaky salt; Basil

3 steps

Carla Lalli Music’s salad!

Updated at: Sat, 27 Apr 2024 18:41:40 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories528.5 kcal (26%)

Total Fat43.8 g (63%)

Carbs8.5 g (3%)

Sugars3.3 g (4%)

Protein26.5 g (53%)

Sodium1104.8 mg (55%)

Fiber2.6 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2Fresno peppers

or jalapeños

2garlic cloves

¼ cupextra-virgin olive oil

plus more as needed

1 poundfresh mozzarella

sliced and salted and at room temperature

1 cupcherry tomatoes

Instructions

Step 1

Thinly slice Chiles into rings and transfer to small bowl, season with large pinch of salt and finely grate the garlic over. Stir in olive oil and set aside.

Step 2

Let mozzarella come to room temperature while the chile garlic oil sits.

Step 3

Tear mozzarella into 2 inch pieces and salt; arrange on a serving platter, scatter sliced tomatoes. Cut avocado into bite size pieces and also scatter. Top with chile oil, flaky salt, red wine vinegar and torn basil- additional olive oil is nice as well!