Who doesn’t love a good caprese salad? Add a few Mexican influences and you have a rock star Caprese! I used the chili powder for extra flavor so that I could use less olive oil. This is a beautiful salad to serve for a dinner party. You can make it one hour ahead, cover and refrigerate it. You can add the olive oil and salt right when serving.
4 yellow or orange tomatoes, ½ inch slices
8 oz. or 2 large balls fresh reduced fat mozzarella, ½ inch slices
1/4 cup of cilantro leaves
¼ teaspoon chili powder
1 ripe avocado, seeded, cut into 1 inch pieces
2 roma tomatoes, seeded, cut into ½ inch pieces
1 jalapeno, seeded, cut into tiny pieces
Kosher salt and pepper
1 tablespoon olive oil for drizzling
Using a platter to plate the Caprese salad, alternate yellow tomato slices, mozzarella slices and add cilantro leaves between the tomatoes and mozzarella cheese. Scatter the chopped avocado, tomato pieces, and jalapeno on top. Sprinkle desired amount of chili powder on top of salad and season with kosher salt and pepper. Lightly drizzle olive oil on top. Serve chilled.
SkinnyTip! Instead of drizzling olive oil from the bottle, lightly spray the salad with olive oil spray.
WW Old Points 3 Points Plus points 4
Calories 148, Protein 8.9, Carbs 6.4, Total fat 10.3, Sat fat 4.2, Cholesterol 15.3, Sodium 180, Sugars .71, Fiber 2.1