Caprese Stuffed Avocado - Gluten Free, Low Carb
Avocados stuffed with fresh mozzarella, garden tomatoes, and basil - drizzled with balsamic glaze and topped with crunchy salt flakes.
Servings 8 servings
- 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
Calories: 225kcal | Carbohydrates: 11g | Protein: 5g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 97mg | Potassium: 539mg | Fiber: 7g | Sugar: 2g | Vitamin A: 372IU | Vitamin C: 14mg | Calcium: 86mg | Iron: 1mg