Ingredients
Avocado Basil Vinaigrette
- 1 avocado
- 2 big handfuls basil leaves
- 2 garlic cloves
- 1 lemon (juice and zest)
- 6 tbsp apple cider vinegar or white wine vinegar
- 4 tbsp extra virgin olive oil
- 6 tbsp water (adjust for consistency)
- Salt and cracked black pepper to taste
Butterbean Caprese Salad
- 550 grams butterbeans / lima beans (approx 2 tins, drained)
- 250 grams mozzarella (2 balls)
- 250 grams cherry tomatoes
- 100 grams mixed pitted olives
- 1 tbsp balsamic vinegar (optional, to garnish)
Instructions
- Prepare the basil avocado vinaigrette dressing: Remove the basil stems and discard any wilted or black leaves. Add the basil leaves, garlic cloves, lemon juice and zest, vinegar, olive oil, water, and avocado to a blender.
- Blend the dressing: Blend the ingredients until smooth. Season with salt and cracked black pepper to taste. Adjust the consistency by adding more water if necessary, ensuring the dressing remains thick enough to coat the salad ingredients well.
- Prepare the salad components: Halve and quarter the cherry tomatoes, and tear the mozzarella into small, bite-sized pieces.
- Combine the salad: In a large salad bowl, add the drained butterbeans, cherry tomatoes, mozzarella pieces, and mixed olives.
- Add the dressing and toss: Pour the avocado basil vinaigrette over the salad ingredients and gently toss everything together until coated evenly.
- Garnish and serve: Garnish the salad with additional basil leaves, sprinkle with salt and cracked black pepper, and drizzle with balsamic vinegar or balsamic glaze if desired. Serve immediately for the freshest taste.
Notes
- Adjust the amount of water in the vinaigrette to achieve the desired consistency—thick enough to cling but not too heavy.
- Use fresh, ripe avocado and basil for the best flavor in the dressing.
- Drain and rinse canned butterbeans thoroughly to reduce sodium content.
- For a dairy-free version, substitute mozzarella with a plant-based cheese alternative or omit it entirely.
- The salad is best served fresh but can be stored in the refrigerator for up to 24 hours; dress just before serving to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
