Avocado Caprese Chopped Salad
polenta cubes / peaches / walnuts
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.
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
Avocado Caprese Chopped Salad:
- Vinegar, balsamic - 2 Tbsp
- Mustard, Dijon - 2 tsp
- Maple syrup - 2 tsp
- Oil, cooking - 1/4 cup
- Basil, fresh - 2 sprigs , leaves chiffonade
- Shallots - 1/2 bulb , chopped
- Polenta, pre-cooked - 10 oz , cubed
- Tomatoes, heirloom preferable - 1 lb , cubed
- Avocados, 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
- 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)
- Basil / Shallots - Prep as directed. (Can be done up to 3 days ahead)
- Polenta / Tomatoes / Avocado / Mozzarella / Peaches - Prep as directed.
- Romaine lettuce - Chop.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
- 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.
- Toss vinaigrette with lettuce, basil, shallots, tomatoes, avocado, mozzarella, peaches, walnuts, and polenta cubes.
Reviews
Ratings
0 reviews