Salad:
5 oz arugula (5-6 cups)
2 cups halved cherry tomatoes
8 oz vegan mozzarella, cubed
1/2 cup fresh basil, sliced thinly
1 large avocado, diced
Dressing:
1/4 cup extra virgin olive oil
2 tbsp white balsamic vinegar
1 1/2 tsp dijon mustard
Lemon zest and juice from 1 lemon
3/4 tsp salt
1/4 tsp ground black pepper
Instructions
In a medium bowl, whisk all dressing ingredients together.
Toss all salad ingredients in a large bowl.
Pour dressing over salad and toss until coated.
Notes
Chiffonade the basil: Stack a few leaves of basil, roll them up tightly into a cigar-shape, and then slice thinly. You can also tear or chop the basil if preferred. (Or, if the leaves are super small, leave them whole!) Storage: this vegan caprese salad is best consumed within a few hours of making, otherwise it starts to get pretty soggy. If making ahead of time, we suggest storing dressing separately from other ingredients. Arugula: Feel free to sub with mixed salad greens, spinach or baby kale if preferred. Vegan mozzarella: We love Mikoyos or vio life vegan cheese. It's super creamy and delicious, and you can find at most grocery stores!
Comments
Post a Comment