Caprese Avocado Salad with Mozzarella, Pesto, Tomato, and Balsamic

Directions

1. 1
   Combine tomatoes, avocado, mozzarella, onion, garlic, basil, salt, and pepper in a bowl. Top with pesto and olive oil then mix well to evenly coat in the dressing.
2. 2
   Combine 1/2 cup balsamic vinegar and 1 tablespoon of light brown sugar together in a small saucepan and bring to a simmer over medium-high heat, stirring occasionally. Reduce heat to low and simmer gently until the vinegar has reduced by half and has thickened to a syrup-like consistency about 8 minutes. Allow to cool down before using.
3. 3
   Drizzle with the balsamic glaze, if using. Adjust seasoning with salt and pepper, if needed.
4. 4
   This tomato avocado salad is a good low-carb / keto option for lunch, just omit balsamic at the end of the recipe.
5. 5
   Serve the Caprese avocado salad immediately, enjoy!