Kiddipedia
Time: 20 mins
Serves: 4
Instructions
Salad
– Remove basil from the stem to yield 1 cup.
– Wash and cut strawberries into quarters or halves, depending on the size of your strawberries.
– Wash and slice baby tomatoes in half.
– Peel and cut the red onion in half. Then thinly slice the red onion into half moons.
– Cut avocado in half with skin lengthwise.
– Remove avocado stone and peel skin gently.
– Then place the avocado cut side down and cut into cubes.
– Drain bocconcini from brine and set aside for assembly.
Salad Dressing
– Finely chop capers and place in a small mixing bowl.
– Crush and finely mince one garlic clove and add to the mixing bowl.
– Add apple cider vinegar and extra virgin olive oil and stir well to combine the capers, garlic, vinegar and oil together.
– Taste and then season with salt and pepper.
Assembly
– Using a shallow dish, start with half the baby tomatoes and cut strawberries.
– Then scatter half the bocconcini cheese, sliced red onion and basil leaves.
– Repeat the process with another layer of baby tomatoes, strawberries and bocconcini cheese.
– Scatter chopped avocado on top and then finish with remaining sliced red onion, basil leaves and whole capers.
– To serve, dress with caper vinaigrette and drizzle with extra virgin olive oil.
Notes
– If you can’t find a medley of baby tomatoes, any kind of cherry tomatoes will be suitable for the salad.
– Bocconcini are bite-sized mozzarella so you can use 2 large mozzarella balls and tear them up into bite-sized pieces.
Thanks to The Devil Wears Salad for the recipe.
Recipe Link: https://thedevilwearssalad.
