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This quick and colorful Caprese stuffed avocado recipe is a refreshing twist on a classic Italian salad. Creamy avocado halves are filled with a mix of juicy cherry tomatoes, soft mozzarella pearls and chopped basil, then drizzled with a simple balsamic dressing. It’s the perfect no-cook option for warm weather meals, light lunches or easy appetizers, for anyone who loves those simple Caprese salad flavors. With bold flavor and vibrant presentation, this dish proves that healthy eating can be simple, fast and full of character.
This Caprese stuffed avocado combines creamy avocado with juicy tomatoes, creamy mozzarella cheese and basil for a fresh, flavorful and fast no-cook dish.
You might also like burrata Caprese salad, meal prep Caprese chicken, a chicken Caesar avocado wrap, and this avocado green goddess dip.
Why You’ll Love It
Quick to prepare: This recipe takes just 10 minutes from start to finish and there’s no cooking required.
No cooking required: Great for hot days when you want to keep the kitchen cool.
Fresh and healthy: Packed with wholesome fats, vibrant veggies and simple ingredients. This dish is also gluten-free, low carb and vegetarian.
Beautiful presentation: Eye-catching and perfect for lunch, parties or picnics.
Easy to customize: Add protein or swap some of the ingredients for a fun twist.
Caprese Stuffed Avocado Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Avocados: Provide a creamy base and rich texture for the delicious Caprese filling.
Cherry tomatoes: Fresh tomatoes add bright color and juicy sweetness. You can use grape tomatoes instead, or even something else like Roma tomatoes, but discard the seeds and soft centers so your Caprese filling isn’t soggy.
Fresh mozzarella pearls: Give a soft, milky contrast that balances the acidity of the dressing. (You could try these marinated mozzarella balls!)
Fresh basil leaves: Add aromatic freshness and classic Caprese flavor.
Balsamic vinegar: Brings tangy depth and enhances the tomato and mozzarella.
Extra virgin olive oil: Helps blend the dressing and adds a touch of richness to the Caprese mixture.
Salt and pepper: Season and balance all the flavors.
How to Make Caprese Stuffed Avocados
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prep the avocados: Halve them lengthwise, remove the pits and arrange the halves on a plate.
Mix the salad: Combine tomatoes and mozzarella pearls in a large bowl.
Make the dressing: Whisk together chopped basil, olive oil, balsamic vinegar and a pinch of salt and pepper in a separate bowl.
Combine and toss: Pour the dressing over the tomato and mozzarella mixture, then toss until evenly coated.
Assemble the dish: Spoon the Caprese mix into the avocado shells and drizzle any remaining dressing on top.
Finish and serve: Garnish with fresh basil leaves and an extra sprinkle of salt and pepper if liked, then serve immediately.
Substitutions and Variations
Use heirloom tomatoes: Swap cherry tomatoes for heirloom varieties for added color and sweetness.
Try a different cheese: Use feta, goat cheese or burrata instead of mozzarella.
Add protein: Mix in grilled chicken, shrimp or chickpeas for a heartier version.
More filling: You can scoop out more of the avocado flesh if you want, and mix it into the Caprese salad filling.
Add a sweet component: Add a tablespoon or 2 of brown sugar to the dressing or use balsamic glaze instead of balsamic vinegar. You might like to drizzle a little over as a finishing touch.
Serving Suggestions
Appetizers: Begin your meal with farinata and peperonata, or perhaps antipasto skewers.
Side dishes: You might like some lemon soup with your Caprese stuffed avocado.
Dessert: Finish off with peach cobbler or banana Nutella muffins.
How to Store Avocado Halves with Caprese
Store: These are best enjoyed freshly prepared but you can keep leftovers in an airtight container in the refrigerator for up to 2 days.
Freeze: Don’t freeze this recipe.
Top Tips
Choose ripe avocados: They should be slightly soft but not mushy when pressed.
Assemble just before serving: Avocados brown quickly, so prep them close to mealtime.
Chop evenly: Evenly sized tomato and cheese pieces make for better texture and presentation.
Caprese Filled Avocado FAQs
You can prep the salad and dressing, but wait to cut and fill the avocados until just before serving.
Yes, just cut it into bite sized pieces for a similar size and texture.
Try red wine vinegar or lemon juice, though the flavor will be slightly different.
10-Minute Caprese Avocado Recipe
Caprese Stuffed Avocado
Ingredients
- 4 avocados, large, halved and pitted
- 1 Cup cherry tomatoes, sliced in half
- 1 Cup fresh mozzarella, pearls
- 3 Tablespoons basil leaves, freshly chopped
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon olive oil, extra virgin
- salt and pepper, to taste
- basil leaves, fresh, for garnish (optional)
Instructions
- Halve the avocados lengthwise then discard the pits and put them on a plate.
- Add the cherry tomatoes and mozzarella to a mixing bowl.
- Whisk the basil leaves, olive oil, balsamic vinegar, salt, and black pepper in another bowl.
- Pour this dressing over the cherry tomatoes and mozzarella. Toss until combined.
- Fill the avocado halves with the Caprese salad mixture, drizzling any remaining sauce on top.
- Garnish with basil leaves and grind a little salt and pepper on top, if liked.
- Serve immediately.
Notes
Assemble just before serving: Avocados brown quickly, so prep them close to mealtime.
Chop evenly: Evenly sized tomato and cheese pieces make for better texture and presentation.
Nutrition
Caprese stuffed avocado is a great dish that highlights the best of fresh, seasonal ingredients. With creamy avocado, juicy tomatoes, mozzarella and basil, it’s a healthy option that doesn’t compromise on taste. This quick recipe is great for busy days, relaxed entertaining or adding variety to your lunch routine. Make it once and you’ll want to keep it in regular rotation for its ease, nutrition and satisfying flavor.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
This is my new go-to for lunch when I want something quick but still fresh and satisfying. The balsamic over the creamy avocado is such a good combo!