Avocado Caprese Salad
Multigrain Crispbread
Ingredients
- 1 (5-oz) pkg baby arugula
- 4 large tomatoes, sliced
- 2 avocados, sliced
- 2 (8-oz) balls fresh mozzarella cheese, torn into large pieces
- ¼ cup olive oil
- ¼ cup balsamic glaze (or use balsamic vinegar)
- ½ cup chopped fresh basil
- 1 tsp salt
- 1 tsp pepper
Instructions
- Divide arugula among 6 plates; top with tomatoes, avocado, and cheese. Drizzle each salad with oil and balsamic glaze. Sprinkle with basil, salt, and pepper.
Side Dish Ingredients
- 12 slices multigrain crispbread
Side Dish Instructions
- Serve crispbread with Avocado Caprese Salad recipe.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
426
|
70
|
496
|
| Fat (g) | 32 | 0 | 32 |
| Sat. Fat (g) | 11 | 0 | 11 |
| Protein (g) | 16 | 4 | 20 |
| Carb (g) | 20 | 16 | 36 |
| Fiber (g) | 6 | 6 | 12 |
| Sodium (mg) | 568 | 130 | 698 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
