Avocado Caprese Salad

Why This Is Strictly Keto

Tomatoes, fresh mozzarella, avocado, basil, and olive oil are all naturally low-carb, high-fat ingredients that fit perfectly into a ketogenic diet. Avocado in particular boosts healthy fat content and helps keep the macros on point. No sugar, no sweeteners, no starchy fillers.

Ingredients

• 2 ripe avocados, pitted and sliced
• 8 oz (225g) fresh mozzarella, sliced or in pearl form
• 1 cup cherry tomatoes, halved (or 2 medium vine tomatoes, sliced)
• ½ cup fresh basil leaves
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar (use sparingly — a small drizzle)
• Flaky sea salt and freshly cracked black pepper
• Optional: handful of fresh baby spinach or arugula as a base

Instructions

1. Prepare the balsamic (optional): For a thicker drizzle, simmer 2 tablespoons balsamic vinegar in a small saucepan over low heat for about 5 minutes until slightly reduced and syrupy. Let cool.

2. Arrange the salad: If using greens, spread them on a serving platter. Alternate and layer sliced avocado, fresh mozzarella, and tomato slices in an overlapping pattern across the platter. Scatter basil leaves throughout.

3. Dress: Drizzle generously with extra-virgin olive oil. Add just a small drizzle of balsamic vinegar or reduction — this is a concentrated flavor, so a little goes a long way.

4. Season: Finish with flaky sea salt and plenty of cracked black pepper. Maldon salt is particularly good here.

5. Serve immediately for the best flavor and so the avocado does not oxidize.

Nutritional Info (per serving, approximate)

Tips

• Use the ripest avocados you can find — they should yield slightly to gentle pressure.
• This salad does not store well; the avocado browns after cutting. Prepare it immediately before serving.
• For a more filling version, serve alongside a simple grilled chicken breast or prosciutto slices.