Recipe: Avocado Caprese Insalata

Caprese Insalata is Italian for "Salad of Capri." It is a simple salad,

traditionally made of sliced fresh mozzarella, tomatoes and basil, 

Seasoned with salt, and olive oil.  Coqui the Chef’s interpretation of this

new, healthy classic transports the diner’s palate from the southern coast

of the Italian Mediterranean to the balmy Caribbean beaches of southern

Puerto Rico.


The star ingredients are jalapenos, tomatoes, queso fresco or mozzerella cheese, chayote, avocadoes.


Servings 6




  • 1/3  cup white vinegar

  • 1/2  cup fresh cilantro leaves

  • 3 tablespoons sugar

  • 1 jalapeno pepper, seeded and chopped

  • 2 garlic cloves

  • Juice of one fresh lime

  • Sea salt and fresh cracked black pepper to taste

  • 2/3 cup olive oil


Combine all ingredients except olive oil in food processor or blender.  Vigorously blend ingredients until smooth.  Slowly add olive oil in a steady stream with mixer on slowest setting and refrigerate in the sealed container.  Shake well before dressing the salad.


If you do not have a blender/food processor or simply prefer to chop your ingredients; very finely dice all ingredients.  Add diced ingredients to a medium sized mixing bowl.  Slowly drizzle olive oil into bowl while vigorously whisking dressing (about 2 minutes).  Refrigerate in sealed container.  Shake well before dressing salad.




  • 4 cups mixed salad greens of you choice

  • 3 large tomatoes (the freshest available), sliced

  • 1/2 cup crumbled queso fresco (preferred) or diced part-skim mozzarella cheese

  • 1 thinly sliced chayote

  • 2 ripe Haas avocadoes or 1 large Florida avocado sliced

  • Fresh cilantro for garnish

  • Sea salt and fresh cracked black pepper to taste


Arrange mixed greens on a serving platter.  Layer tomatoes, avocado and chayote by alternately placing over greens.  Crumble the queso fresco or mozzarella cheese over evenly. Just before serving, drizzle – not drown – salad with cilantro vinaigrette dressing.


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