Avocado Caprese Salad

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Ingredients

  • 1 (5-oz) pkg baby arugula
  • 4 large tomatoes, sliced
  • 2 avocados, sliced
  • 2 (8-oz) balls fresh mozzarella, torn into large pieces
  • ¼ cup extra virgin olive oil
  • ¼ cup balsamic glaze (or use balsamic vinegar) 
  • ½ cup chopped fresh basil
  • 1 tsp kosher salt
  • 1 tsp pepper

Instructions

  1. Divide arugula among 6 plates; arrange tomatoes, avocado, and cheese over each serving. Drizzle with oil and balsamic glaze. Sprinkle with basil, salt, and pepper.

Side Dish Ingredients

  • 4 cups fresh orange juice
  • 2 cups pineapple chunks
  • 2 cups sliced strawberries
  • 1 cup plain Greek yogurt
  • 1 to 2 cups ice cubes

Side Dish Instructions

  1. Pulse 2 cups orange juice, 1 cup pineapple, 1 cup strawberries, ½ cup yogurt, and ½ cup ice in a blender until slushy, adding more ice as needed. Pour into glasses.
  2. Repeat with remaining ingredients. Serve immediately.

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