If you’ve seen or tried any of my other recipes on Peaceful Dumpling, you know I like to keep ingredient lists simple and short. This isn’t because I don’t love cooking or spending hours in the kitchen (I do!), but it’s primarily for budgetary reasons. I work for a non-profit and prefer to spend my extra income on sustainable clothing, yoga, and travel. Rather than spend a lot of money on convenience items at the store, I go for vegetables and bulk bins; as a result, my meals are flavorful but have scant ingredients lists.
This recipe is a perfect example of a recipe I concocted on the fly, with a mix of pantry ingredients and produce on sale at the grocery. Yes, I know that this isn’t a traditional caprese salad by any stretch, but the basic framework is there. I use fresh tomatoes, creamy avocado to replace the mozzarella, and mango for an unexpected sweetness. Finish with some olive oil and balsamic, and you have a lovely and light salad. It would be a perfect accompaniment to grilled tofu and rice, which I’ll be trying as the weather finally warms up on the East Coast.
Avocado & Mango Caprese Salad
- 2 tomatoes, sliced thinly
- 1 avocado, sliced thinly
- 1 mango, sliced thinly
- Balsamic vinegar
- Olive oil
- Fresh basil or mint
- Coarse sea salt and black pepper, to taste
1. Layer sliced tomatoes, avocado, and mango on a plate. You can mimic the plating of a traditional Caprese salad or create your own design!
2. Lightly drizzle olive oil and balsamic vinegar over the salad.
3. Top with fresh basil or mint, sea salt, and black pepper. Serve cold.
Also by Molly: Vegan “Everything Bagel” Kale Chips
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Photos: Molly Lansdowne