SAMPLE RECIPE: Caprese Salad with Avocado This pretty red-white-and-green salad works just as well for a fancy lunch as a speedy lunch box. Throw it into a bowl and lightly toss for a quicker version. Cut the mozzarella and tomatoes into 1/4-inch slices.Cut the avocado in half, remove the pit, cut into 1/4-inch-thick slices and scoop them out with a spoon.Place a slice of tomato and a basil leaf on a plate, then overlap them with a slice of mozzarella and a slice of avocado. Repeat until all the ingredients have been plated.Add the arugula in a pile in the center of the plate.Drizzle with olive oil and balsamic vinegar and season with salt and pepper to taste. Serve immediately or cover and place in the refrigerator for up to 24 hours. Substitution tip: Swap out the balsamic for a watercress or basil pesto. Diet variation: For a vegan or paleo version, swap out the cheese and add roasted hazelnuts, mixed seeds, and a portion of quinoa. Per serving: Calories: 525; Total fat: 45g; Protein: 14g; Net carbs: 9g Keto. Low-carb. Mediterranean. Clean eating. Vegetarian. Ingredients: 1 full-fat mozzarella cheese ball (4 to 5 ounces) 2 or 3 large tomatoes 1 large avocado 1/2 cup stemmed fresh basil 1 cup arugula 3 tablespoons extra-virgin olive oil 1 tablespoon balsamic vinegar Salt and pepper
✔ Author(s): Amanda Swaine
✔ Title: Intermittent Fasting for Beginners: A Complete Guide to the Fasting Lifestyle
✔ Rating : 4.2 out of 5 base on (663 reviews)
✔ ISBN-10: 1646111214
✔ Language: English
✔ Format ebook: PDF, EPUB, Kindle, Audio, HTML and MOBI
✔ Device compatibles: Android, iOS, PC and Amazon Kindle
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