Caprese Stuffed Avocados
Take the Caprese salad concept and stuff it into an avocado half. Creamy avocado, fresh mozzarella pearls, juicy cherry tomatoes, and fragrant basil with a balsamic drizzle. Zero cooking, five minutes, and it looks like something from a food magazine.
Why You’ll Love This Recipe
- Zero cooking — assemble and eat
- Healthy fats from avocado keep you full
- Looks impressive with minimal effort
- Light, fresh, and perfect for warm days
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Caprese Stuffed Avocados
Ingredients
- 2 ripe avocados, halved and pitted
- 1/2 cup mini mozzarella pearls (bocconcini)
- 1/2 cup cherry tomatoes, quartered
- Fresh basil leaves, torn
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic glaze
- Flaky sea salt and cracked pepper
Instructions
- Halve the avocados and remove the pits. If needed, scoop out a little extra flesh to create a larger well.
- In a small bowl, gently toss mozzarella pearls, cherry tomatoes, and torn basil.
- Spoon the mixture into each avocado half, mounding it generously.
- Drizzle with olive oil and balsamic glaze.
- Season with flaky sea salt and cracked pepper. Serve immediately.
Recipe Tips
- Choose avocados that are ripe but not mushy — they need to hold their shape.
- Balsamic glaze (thick, syrupy) is different from balsamic vinegar. Check the bottle.
- Add prosciutto for a non-vegetarian upgrade.
- A squeeze of lemon juice on the avocado prevents browning if prepping ahead.
Calories: 350 | Protein: 12g | Fat: 28g | Carbs: 14g
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Nutritional information is estimated and may vary based on ingredients used.
