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Plant-Based Caprese Salad

Hello there, Beautiful People!

This is perhaps one my favorite dishes out there. It's light, yet filling. Being 50% Italian, I naturally loved Caprese salad my whole life. But, since I'm a plant-based kind of gal now, I use the MUFA-rich avocado instead of cheese. If you're not in the mood for some additional hormones and dioxins, go ahead and replace that cheese found in typical caprese salads with some potassium-rich avocado!

Easy Plant Based Recipe: Caprese Salad & Avocado

Plant-Based Caprese Salad

Serves: 2


  • 3 medium avocados  
  • 3 medium tomatoes 
  • 8-10 fresh basil leaves, sliced
  • 2 tablespoons extra-virgin olive oil
  • Ground black pepper, to taste 
  • Coursely-ground iodized sea salt to taste


Slice tomatoes and avocados. Fan the avocados and tomatoes over a large plate. Finely chop basil and sprinkle over avocado and tomatoes.

Add extra-virgin olive oil to the avocados and tomatoes (add as much or as little as desired given your particular taste preference). Sprinkle with coarse sea salt and black pepper to taste. Serve your plant-based caprese delight immediately!

Heads up! You may also add a drizzle of Balsamic Vinaigrette over the finished dish if this tickles your fancy.

Tip: This dish can also be made with tofu instead of avocado!

Until next time...

         XoXo, Rachelle

Rachelle Caves