A light, refreshing salad loaded with fresh mozzarella, cherry tomatoes, basil and avocado with a sweet balsamic reduction – perfect as an appetizer or entree!

Caprese Avocado Salad - A light, refreshing salad loaded with mozzarella, tomatoes, basil and avocado with a sweet balsamic reduction!

We officially leave for Cabo tomorrow, and this salad here was my last attempt to “get fit” before the vacation. Except I doused it with balsamic reduction, so I guess it really wasn’t the smartest thing I could do before we head off to a beach getaway. But hey, I could always work out at the resort, right?

Caprese Avocado Salad - A light, refreshing salad loaded with mozzarella, tomatoes, basil and avocado with a sweet balsamic reduction!

No, but, really, this salad has quickly become a favorite of mine, loaded with crisp romaine lettuce, cherry tomatoes, ovoline mozzarella, basil and fresh avocado tossed in a homemade balsamic reduction. You can alternatively use a balsamic vinaigrette as well – either way, balsamic vinegar pairs very well with this salad. Just don’t double up on those mozzarella balls like I did – they’re completely addictive once they’re tossed in the dressing!

Caprese Avocado Salad

Caprese Avocado Salad

Yield: 2 servings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
A light, refreshing salad loaded with mozzarella, tomatoes, basil and avocado with a sweet balsamic reduction!
5 stars (4 ratings)
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Ingredients

  • ½ cup balsamic vinegar
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon olive oil
  • 2 boneless, skinless thin-sliced chicken breasts
  • Kosher salt and freshly ground black pepper, to taste
  • 6 cups chopped romaine lettuce
  • 6 ounces ovaline fresh mozzarella
  • 1 cup cherry tomatoes, halved
  • 1 avocado, halved, seeded, peeled and diced
  • ¼ cup basil leaves, chiffonade

Instructions

  • To make the balsamic reduction, add balsamic vinegar and brown sugar to a small saucepan over medium heat. Bring to a slight boil and reduce by half, about 6-8 minutes; set aside and let cool.
  • Heat olive oil in a medium skillet over medium high heat.
  • Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
  • To assemble the salad, place romaine lettuce in a large bowl; top with chicken, mozzarella, tomatoes, avocado and basil. Pour balsamic reduction on top of the salad and gently toss to combine.
  • Serve immediately.

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