Description
Caprese stuffed avocado is a delightful twist on the classic Caprese salad. Fresh grape/cherry tomatoes and mozzarella balls are tossed in a mix of basil pesto and garlic, then stuffed into ripe avocado halves. The flavors meld together with a drizzle of balsamic glaze, making this dish a quick yet satisfying snack, lunch, or light dinner.
Ingredients
Scale
- ½ cup grape or cherry tomatoes, halved
- 4 oz (120g) baby mozzarella balls (bocconcini)
- 2 tablespoons basil pesto (homemade or store-bought)
- 1 teaspoon minced garlic
- ¼ cup olive oil
- Salt and pepper to season
- 2 ripe avocados, peeled, seeded, and halved
- Fresh basil leaves to serve (optional)
- 2 tablespoons balsamic glaze reduction, to drizzle
- 2 tablespoons fresh basil, chopped
Instructions
- Prepare the Caprese Filling
In a bowl, combine the halved tomatoes, mozzarella balls, basil pesto, minced garlic, olive oil, salt, and pepper. Toss well to ensure all flavors meld together. - Assemble the Avocado Halves
Arrange the prepared avocado halves on a plate with optional fresh basil leaves. This creates a visually appealing base for the filling. - Spoon & Drizzle
Fill each avocado half with the Caprese mixture and generously drizzle with the balsamic glaze reduction. Top with fresh, chopped basil. - Serve
Serve immediately while flavors are fresh and vibrant.
Notes
- This recipe is naturally gluten-free and can be made vegetarian by ensuring your pesto doesn’t contain dairy.
- You can also add a drizzle of extra virgin olive oil for additional richness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad, Snack
- Method: Assembly
- Cuisine: Italian
Nutrition
- Calories: 341 kcal
- Sugar: 4 g
- Sodium: 220 mg
- Fat: 29 g
- Saturated Fat: 7 g
- Carbohydrates: 15 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 22 mg