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Avocado Caprese Chopped Salad
polenta cubes / peaches / walnuts

Active: 25 min Total: 25 min
To make this meal gluten-free, we deconstruct a classic caprese sandwich and make it into a vibrant and full salad with peaches, walnuts, polenta cubes, and avocado. No one will miss the meat tonight, we promise!
Smarts: Premade polenta is a good shortcut to use every once in awhile and it comes in handy for this quick salad.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Avocado Caprese Chopped Salad:
  • Balsamic vinegar - 2 Tbsp
  • Dijon mustard - 2 tsp
  • Maple syrup - 2 tsp
  • Cooking oil - 1/4 cup
  • Basil - 2 sprigs , leaves chiffonade
  • Shallots - 1/2 bulb , chopped
  • Polenta, pre-cooked - 10 oz , cubed
  • Tomatoes, heirloom preferable - 1 lb , cubed
  • Avocado, large - 1 , cubed
  • Mozzarella, fresh - 8 oz , cubed
  • Peaches - 1/2 lb , sliced
  • Baby spinach or romaine lettuce - 5 oz , chopped
  • Walnuts, crushed - 1/4 cup

Prep

  1. Make vinaigrette - Whisk together balsamic vinegar, Dijon mustard, maple syrup, and cooking oil. Season to taste with salt and pepper. (Can be done up to 5 days ahead)
  2. Basil / Shallots - Prep as directed. (Can be done up to 3 days ahead)
  3. Polenta / Tomatoes / Avocado / Mozzarella / Peaches - Prep as directed.
  4. Romaine lettuce - Chop.

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Make

  1. Heat a non-stick pan over medium-high heat. Add some oil to the pan and then polenta cubes to heated oil. Saute until crispy and golden on the outside, 4 to 5 minutes. Remove from heat.
  2. Toss vinaigrette with lettuce, basil, shallots, tomatoes, avocado, mozzarella, peaches, walnuts, and polenta cubes.

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