Fresh Green Bean and Tomato Caprese Salad

Still have some wonderfully fresh green beans and tomatoes in your garden?

I might secretly still be holding on to the last few moments of summer. While fall always seems to bring  a breath of fresh air — literally, I love the crisp taste of summer.


Photo credit: Clean Food



  • 1-2 pounds fresh green beans, rinsed and ends trimmed
  • 2 cups cherry tomatoes, quartered
  • 1/4 chopped Red onion
  • 4 Tbsps olive
  • 3 Tbsps fresh lemon juice
  • 2-3 Tbsps balsamic vinegar
  • 1/4 tsp sea salt
  • 1/4 tsp fresh garlic minced
  • 1/8 tsp freshly ground pepper
  • 1/4 cup celery powder/salt (optional) If use celery salt, omit sea salt.
  • 6 oz fresh mozzarella balls or pieces
  • 1/4 cup fresh basil leave chopped
  • 1 full ripe avocado diced (optional) 


  1. Steam green beans until tender or bright green. (approx. 5-10 minute)
  2. Rinse beans in ice bath until chilled; Drain and pat dry.
  3. In large mixing bowled tomato, red onions and chilled/drained green beans.
  4. In separate bowl add oil, lemon juice, vinegar, salt, garlic, celery powder and pepper. Wisk together until fully blended. (Immersion blenders are a great option) 
  5. Add mixture to tomato, green bean and onion bowl; Toss well.
  6. Cover the bowl and chill for approx. 1 hour.
  7. Add mozzarella and basil and Serve.
  8. Optional: Add 1 full diced avocado prior to serving.

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