To be honest… I was not going to blog about this. This was just the salad I had for lunch yesterday.
This was the order of events…
I am proud to say, I am friends in FaceBook with Top Chef Master Suvir Saran. We have friends in common and once I confused him with someone else because his face was familiar to me. Hello!!!! The mutual friend made me come to my senses and instead of him taking offense with my confussion, he friended me. And we’ve been “FaceBook Friends” ever since.
Suvir shared a picture of a delectable Caprese Salad yesterday in his page and I was inspired to have a Caprese Salad for lunch too. I had some avocado I do not want to go to waste and I added some to my salad. That’s it… that’s how this dish came to be.
Today, I shared my pic in Facebook, emulating Suvir’s move and there are so many Likes and compliments that I was urged to share here with you all. People want to learn to make this salad… so, here’s the non-recipe:
CARIBBEAN CAPRESE SALAD
Romaine Lettuce – 3 leaves, cut thinly into strips About 10 GrapeTomatoes, halved 3 slices of Fresh Mozzarella – ripped into smaller pieces 2 wedges of avocado, cut small Olive oil Balsamic Vinegar – the best aged one you can find Salt and Pepper to taste
- Just assemble the veggies in a plate.
- Drizzle olive oil, balsamic vinegar over the veggies. Sprinkle with salt and pepper over salad.
- Toss to combine as you eat it.
I hope you enjoy it as much as I did. This was fresh, filling yet left me space to eat some mashed potatoes with broccoli. I know the combination sounds weird, but that’s my lunch menu for you.
Thanks Adela for encouraging me to share this… please, now PIN AWAY!!!! 😉