HEY! Put down that 50million carb candy bar down and look at THIS!!! Doesn’t this organic salad look gorgeous?! Who would think something so fresh, so bright and visually appealing could be so healthy and low carb? How about this colorfully and healthy Low Carb Spinach Caprese Salad?
Did I say LOW CARB??
I sure did and I’m going to share how I prepared it because I’m so nice…and I know some of our followers would just love to have this for dinner…or lunch!
- Fresh Organic Spinach
- 2 Fresh Organic Roma Tomatoes
- 2 Fresh Organic Scallions
- 1 Fresh Organic Avocado
- 1 Part Skim Mozzarella Ball or Log
- Himalayan Sea Salt
- Cracked Peppercorn
- 1/4″ Cup Organic Balsamic Vinegar
- 2 TBSP Avocado or Extra Virgin Olive Oil
- 1 TBSP Organic Agave or Honey
- Cutting Board
- Sharp Knife
- Small Bowl
In small bowl, mix Agave, Balsamic Vinegar, Oil and pinch of sea salt thoroughly. Set aside.
Wash and dry all produce thoroughly on clean towel.
Cut avocado in half, remove pit, and with your tablespoon, scoop as close to the skin as you can to get the fruit completely out of the peel. Slice into 1/4-1/2″ slices. Set aside.
Slice Tomatoes into 1/4-1/2″ slices. Set aside.
Remove wrapper from whole mozzarella ball or log, dry with paper towel and slice into 1/2″ slices. Set aside.
Slice scallions into 1/4″ slices. Set aside.
Evenly layer spinach or spring mix onto a dinner plate(s). Stagger one slice each overlapping slightly over the other; tomato slice, mozzarella slice, avocado slice and repeat until you have 3 or 4 sets arranged from one end of the plate to the other. (see photo).
Sprinkle scallions on top of salad. Sprinkle a pinch or two each of sea salt and cracked peppercorn. Slightly whip vinegar mixture and spoon drizzle on top of the entire salad.
Tuck your napkin under your chin, grab that fork, a glass of your favorite red and dig in!