I used to love caprese salads. The creamy mozzarella, the flavorful tomato, the herbaceous basil; it was like the perfect bite for this Italian guy. But because I now know that mozzarella, like all acidic foods, takes a toll on my body and the earth, I no longer eat it.
But that doesn’t mean I can’t enjoy those same flavors the alkaline way!
I substituted creamy avocado for the mozzarella in this version that’s perfect as hors d’oeuvres or part of your dinner. You’re going to love this combination so much, you won’t miss the acidic version!
So give it a try and let me know what you think over on Facebook.
INGREDIENTS [Serves 2]
2 large tomatoes
1 Hass avocado
16 basil leaves
Extra virgin olive oil (drizzle to taste)
Dash of sea salt (Celtic Grey, Himalayan, or Redmond Real Salt)
Ground pepper to taste
Optional: Add ground cumin to taste
Slice avocado into slices. Then cut off the ends of the tomatoes, and slice each tomato into four thick slices.
Then assemble tomato on serving plate and top with avocado slices (I usually add two avocado slices per tomato). Add 2 basil leaves to each tomato with avocado.
Drizzle with olive oil, a dash of sea salt and black pepper.
For more on which foods to avoid (like the cheese on traditional caprese salads) and which to eat more of (like avocado), get your FREE COPY of The Ultimate Alkaline/Acid Food Guide now for easy, clear information about hundreds of foods!
This is the most comprehensive food guide you will find, with over 550 foods, separated into 3 different charts to make any food you want to learn more about in regards if its ACID or ALKALINE, super easy!
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