This avocado caprese recipe is a wonderful low carb Italian variation! Ideal for an appetizer or lunch!
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Ah, the splendid combination of tomato, fresh mozzarella and basil. How can it get any better?!? Well I *thought* I had the answer when I created my delicious Warm Caprese Stack recipe – but the simple addition of avocado works REALLY well! It makes the dish more filling, but keeps it low carb. Win/win!
Slice a large beefsteak tomato into 4-6 slices, and place them on a serving platter. Cut the avocado across the middle, not lengthways. Remove the skin from the stone-free side, then slice it into rounds.
Carefully remove the stone from the other half, then repeat the same process of removing the skin and slicing. Slice a ball of fresh mozzarella into the same amount of slices as you have avocado.
Layer the mozzarella and avocado, and finish with a fresh basil leaf on each stack. Drizzle some good olive oil over everything, and season with a generous amount of black pepper.
Serve as an appetizer for four people, or a light lunch for two!
Avocado Caprese Appetizer - a #lowcarb, #keto, and #glutenfree recipe Click To Tweet
Inspired by this recipe from Cook Eat Paleo.