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Avocado and pesto caprese salad
3'
Not included in this recipe
Treenut
Gluten
Fish
Egg
Crustaceans
No Allergen Information
Ingredients
Servings
-
6 Portions
+
Beef tomatoes
2 Mediums Beef tomatoes
Hass avocados
2 Mediums Hass avocados
mozzarella cheese, cut into 1cm slices
2 Balls mozzarella cheese, cut into 1cm slices
Fresh basil leaves and olive oil
1 bunch Fresh basil leaves and olive oil
MAGGI® Coriander & Garlic Cooking Paste
3 tablespoons MAGGI® Coriander & Garlic Cooking Paste
Olive Oil
2 teaspoons Olive Oil
Avocado and pesto caprese salad
Nutri value
| Carbohydrates | 12.46 g |
| Energy | 230.62 kcal |
| Fat | 10.14 g |
| Protein | 22.56 g |
| Fiber | 5.54 g |
| Sodium | 501.16 g |
| Sugar | 2.76 g |
Instructions
3 Steps
15'
Total
15'Preparation
15'Cooking
0'Waiting
Step by step
1 of 3
1'
Step 1
Saute Maggi® Coriander and Garlic Paste in olive oil and pine seeds in a pan for two minutes to have the pesto sauce, then leave aside to cool.
Layer cut tomatoes, avocados and cheese on a flat salad bowl while placing 1tsp of the cold pesto sauce between every slice. Alternate and repeat 6 times until all the ingredients are plated.
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2 of 3
1'
Step 2
Optionally garnish with fresh basil leaves and drizzle top with extra virgin olive oil.
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3 of 3
1'
Step 3
Serve with italian bread.
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Avocado and pesto caprese salad
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