Caprese salad in an avocado shell drizzled with balsamic glaze.
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5 from 11 votes

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. 
Course Appetizer
Cuisine Italian
Keyword GAPS, kid friendly,, low-carb, primal, quick & easy,
Prep Time 30 minutes
Total Time 30 minutes
Servings 8 servings
Calories 225kcal
Author Anya
Cost $5.50


  • 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. 



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