I love cheese more than most people, but recently Greg and I went through a period where we didn’t eat meat or cheese. And so I was left cutting cheese out of my favorite dishes and finding alternatives that gave me the creamy comfort I was craving without any of the dairy.

Enter this Avocado Caprese Salad. It’s vegan, as well as paleo and gluten free. And for those of you without dietary restrictions, it’s also delicious!

If you eat it with your eyes closed, the avocado almost tastes and feels like mozzarella. And if you eat it with your eyes open, the bright, beautiful colors are sure to add some joy to a cheerless, cloudy day… as much as something without cheese can, of course!

To make my Avocado Caprese Salad, you’ll need:

4 tomatos

3 avocados

1 bunch fresh basil

1 lemon

Olive Oil

Salt

Pepper

Begin by slicing your avocados into rounds.

Then cut your lemon in half and squeeze a few drops of lemon juice onto each avocado.

Then slice your tomatoes.

Place one avocado slice over each tomato slice.

And top each one with a basil leaf.

Now drizzle olive oil on top, and add pepper and a generous amount of salt.

Then your salad is ready to eat!

If all salads tasted like this I’d certainly eat more salad!

~A