Paleo Italian Brunch: Creamy Avocado Caprese Salad with Prosciutto and Almond Flour Bread

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 large ripe avocados
• 1 cup cherry tomatoes, halved
• 4 oz fresh mozzarella cheese, sliced
• 6 slices prosciutto, halved lengthwise
• 2 cups almond flour
• 1/2 cup coconut flour
• 1/4 cup ground flaxseed
• 3 large eggs
• 1 tbsp apple cider vinegar
• 1 tsp salt
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp Italian seasoning
• 1/4 cup olive oil
• 1/4 cup fresh basil leaves, chopped
• Balsamic glaze for drizzling (optional)

Instructions

1. Preheat the oven to 350°F (175°C). In a medium bowl, mix almond flour, coconut flour, flaxseed, salt, garlic powder, black pepper, and Italian seasoning. In a separate bowl, whisk eggs and apple cider vinegar until well combined. Slowly add the dry ingredients to the wet mixture, stirring continuously. Gradually pour in olive oil while mixing to create a smooth batter. Line a baking sheet with parchment paper and use a spatula to spread the dough into 6 equal sized rectangles. Bake for 15 minutes or until golden brown. Remove from oven and allow to cool.

Chef’s Insight

The combination of creamy avocado, juicy tomatoes, and salty prosciutto creates a harmonious balance of flavors and textures in this Paleo Italian brunch dish.

Notes

For the best taste and texture, use ripe avocados and fresh mozzarella cheese.