Mexican “Caprese” Salad

By Abigail Garcia

The perfect appetizer or side dish- caprese salad- a la Mexicana. I remember seeing this dish in many menus of some fancy Mexican restaurants. So one day I decided to try, and the result was an elegant, so-easy-to-make, colorful and flavorful dish, that combines the very best of the summer favorites! Let me introduce you to the Mexican version of a caprese salad. Enjoy!

Preparation Time: 15 minutes

Yields 4 servings

Ingredients:

  • 2 fresh beefsteak tomatoes
  • 2 Hass avocados, ripened
  • 2 cups of Oaxaca cheese, shredded
  • 1/2 cup of your favorite pesto
  • salt and pepper to taste

Directions:

  1. Cut the tomatoes into½ inch slices and season them with a little salt and pepper. Slice the avocados into ¼ inch width slices.
  2. To build the tower,put a tablespoon of pesto on the bottom of the plate and then a slice of tomato. Then put some of the cheese and about 3-4 slices of avocado, arranging them in a circle. Spread a teaspoon of pesto. Repeat one more layer, ending with pesto and some pepper to taste.
  3. It looks amazing with some basil, mint or parsley leaves on the top. Serve at room temperature, buen provecho!

 

 

 

 

 

 

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