Vegan Caprese Salad

Recipe of the Month
Vegan Caprese Salad 

This all-raw, summer vegetable recipe is inspired by the classic Italian Caprese salad, which consists of tomato, fresh mozzarella cheese and basil.  As the warm weather began to approach this year, I could not stop craving tomato and avocado, I added some organic extra virgin olive oil and Celtic sea salt, and found my new favorite lunch.  You can vary the salad with different varieties of tomatoes, which are abundant and easy to find during the summer months.

1 large heirloom tomato
1 large ripe avocado
1/2 bunch fresh basil leaves
1 tbsp organic extra virgin olive oil
pinch Celtic sea salt 

Slice the tomato as well into 1/4 inch-thick slices and drizzle with olive oil and salt.  Slice the avocado into slices as well, and layer tomato, avocado, basil leaf on a tray.  Garnish the dish with any basil leaves left over.  

Option:  Use cherry or grape tomatoes sliced in half, and cube avocado for a chunky, bite-sized salad - easy to prepare in advance and great for busy people on the go!