Avocado and Fresh Chile Caprese

Name: Avocado and Fresh Chile Caprese
Cuisine: Latin American, European, Mediterranean, American, Mexican, Italian
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

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories529.1 kcal (26%)

Total Fat43.6 g (62%)

Carbs9.3 g (4%)

Sugars2.3 g (3%)

Protein26.6 g (53%)

Sodium944.7 mg (47%)

Fiber3.2 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2peppers

Fresno, 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!