I love using local produce whenever possible, so in this recipe please use California grown peaches and avocados if you are nearby! They are delicious and I promise you’re getting the very best of the best.
Drizzle Sauce Ingredients (enough for at least 8)
1 bunch of fresh cilantro – cut off long stems
1 whole jalapeño
1 clove of garlic
1 lime (juice)
3 tbsp of extra virgin olive oil
2 tbsp of honey
1 tbsp of white wine vinegar
1 tsp of sea salt
freshly ground pepper
Caprese Salad Ingredients
4 California Avocados – Firm, yet Ripe
8 oz of fresh Mozarella balls
2 fresh firm California Peaches
How to Prepare
Add fresh cilantro with long stems cut off to food processor with 1 whole jalapeño with stem cut off, but washed and cut in half. Add in garlic, lime juice, olive oil, honey, vinegar and salt. Blend in food processor until everything is well incorporated and you have a beautiful bright green drizzle sauce. Set aside until ready to create caprese salad. Keep chilled.
Carefully cut avocado into two. Take a sharp knife and cut the avocado in both directions, but do not piece the skin. Scoop out avocado into bowl and reserve Avocado skins as you’ll use these as mini serving bowls.
Peel peaches with a peeler and then cut fruit away and dice into cubes. Add to a bowl.
Drain fresh mozarella and cut into cubes and add to bowl. Add pepper to bowl and gently stir – overstirring may mush avocado, so be gentle! Simply spoon mixture back into the empty avocado skins and add Drizzle Sauce. Serve and enjoy!
I instruct my guests to dump the avo skin onto a plate, although it’s fun to watch people try to eat it out of the avocado skin too . 🙂
