Avocado Caprese Salad


  • ½ avocado
  • 6 ciliegine mozzarella balls
  • 2 tomatoes, quartered
  • 1 peach, sliced
  • ¼ cup arugula
  • 2 tablespoons arugula
  • pesto, recipe follows
  • 2 tablespoons Marcona almonds
  • Pinch of microgreens
  • 1 tablespoon Texas olive oil
  • 1 teaspoon balsamic vinegar


Position avocado half at the center of the plate and fill with mozzarella, tomatoes, peaches and arugula so ingredients cascade onto the plate. Top with almonds, pinch of microgreens, olive oil and balsamic reduction. Makes 1 serving.

To make arugula pesto, place 3 packed cups arugula, 1 cup toasted pecans or pine nuts, 3 cloves garlic, 1 tablespoon salt and ½ tablespoon black pepper into a food processor. Pulse and process while slowly adding 1 cup extra virgin olive oil.

Menu Price: $9
Food Cost: 18 to 20 percent

Chef Tim Stevens
The ABGB, Austin, Texas
Tim Stevens grew up eating avocados, a feel-good food memory that inspired him to create a beefed-up version of a tomato mozzarella salad. At The ABGB in Austin, Texas, a halved avocado serves as the bowl for the salad.

“The customers are impressed by the presentation,” he says. “It has a ‘whoa’ moment when it hits the table.”

Seasonal Considerations: Tepid winter temperatures in the Lone Star state allow for year round tomatoes. But for each season, Stevens rotates representatives like peaches in the summer and citrus in the winter.