Avocados stuffed with fresh mozzarella, garden tomatoes, and basil – drizzled with balsamic glaze and topped with crunchy salt flakes. This low carb treat is great as an appetizer or make it a meal with a bed of baby greens and grilled chicken.
Avocados are the original fat bombs. They are so versatile and most importantly meet the need to fill you up with healthy fats. You can coarsely mash them for some delicious Chunky Guacamole or remove the pit and make room for some amazingly tasty filling like Caprese Salad. In fact, you can save this one for a super easy avocado recipe without the fuss of turning up the heat.
Caprese Stuffed Avocado
Caprese salad is a simple Italian salad made of sliced fresh mozzarella, tomatoes and basil. It’s usually dressed in olive oil and balsamic vinegar and generously seasoned with salt and pepper. Appropriately, it features the colors of the Italian flag: red, green and white.
What better way to enjoy the flavors of caprese than in an avocado?
Thanks to the healthy, satiating fats of avocado, these Caprese Stuffed Avocados can be enjoyed as a meal. But I’ve also paired them with grilled chicken for a hearty dinner.
This caprese salad comes together effortlessly and quickly.
Small tomatoes such as cherry or grape are wonderful because of their sweetness content. But if you don’t have them on hand, you may sub them with whatever tomatoes you have whether it’s roma or beefsteak. Just dice them into the sizes of quartered small tomatoes.
The recipe below calls for sliced fresh mozzarella but sometimes those are challenging to find in markets. Alternatively, you may use the fresh mozzarella balls individually wrapped in threes. If using those, just cut them in half or quarters.
Avocados can be unpredictable. Sometimes you cut them in half only to expose a small pit and lots of flesh. Other times, there’s a pit almost the size of the entire avocado. This of course presents a unique challenge when we’re making stuffed avocados.
If you find that avocados come with excessive amount of flesh (that’s never a bad thing!), I recommend using a measuring tablespoon with round base and thin walls and simply scoop out excess. This will assure you get a smooth and consistent surface on your halved avocado. You may then use that removed avocado flesh and dice it up into the salad, as per recipe.
Alternatively, you may take it one step further and completely separate the avocado from the peel. That way, you avoid the inconvenience of hitting the avocado peel every time you dig in with your fork. I usually take a large serving spoon (again, with thin edges) and gently scoop out the avocado half out.
Caprese Stuffed Avocado - Gluten Free, Low Carb
- 4 small avocados or 2 large avocados
- 1 cup small tomatoes such as grape or cherry quartered
- 1 cup fresh mozzarella diced
- 1/4 cup fresh basil chiffonade
- 1 tablespoon balsamic glaze
- 1 tablespoon basil infused oil optional
- salt & pepper to taste
- In a small bowl, combine tomatoes, mozzarella and basil together.
- Cut avocados in half and remove the pit. Scoop out a bit of avocado flesh using a sharp spoon being careful not to mash the avocado. I used a round measuring tablespoon with thin edges.
- Cut the scooped out avocado into similar size pieces and toss it gently with the tomatoes and cheese. Don't over mix.
- Spoon the stuffing into the avocado halves. Drizzle with balsamic glaze and top with crunchy salt such as Maldon or Cyprus Salt Flakes.
How to Eat Caprese Stuffed Avocados
- Enjoy as an appetizer by going in directly with a fork or scooping it out onto a plate and eat as a salad. Or make it a meal by serving this on a bed of baby greens and grilled chicken.
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This post was originally published on June 28, 2017 and has since been updated.