Caprese Stuffed Avocado
Caprese stuffed avocado is a simple, no-cook recipe that combines creamy avocado with fresh salad ingredients. It’s quick to make, packed with flavor and ideal for warm-weather meals. Whether served as lunch or a starter, it’s always a hit.
Servings: 8 avocado boats
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
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.
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
Calories: 225kcal | Carbohydrates: 10g | Protein: 5g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 11mg | Sodium: 98mg | Potassium: 545mg | Fiber: 7g | Sugar: 2g | Vitamin A: 372IU | Vitamin C: 14mg | Calcium: 87mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
