Caprese Stuffed Avocados
Refresh your summer menu with these easy Caprese Avocado Boats! A healthy, no-cook dish filled with mozzarella, tomato, and basil goodness.
Servings 4 people
Ingredients
- 4 large avocados, halved and pitted
- 1 cup cherry or grape tomatoes, halved
- 1 cup mozzarella pearls
- 3 tbspns Fresh basil, chopped
- 2 tbspns balsamic vinegar
- 1 tbsp olive oil
- salt and pepper, to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Slice each avocado in half and remove the pits. Set aside.
- In a medium bowl, combine the cherry tomatoes and mozzarella pearls.
- In a small bowl, whisk together the chopped basil, balsamic vinegar, olive oil, salt, and pepper.
- Pour the dressing over the tomatoes and mozzarella and toss gently until everything is coated.
- Spoon the mixture into the avocado halves. Drizzle any remaining dressing on top. and
- Garnish with additional fresh basil, if desired. Enjoy!
Notes
- Cherry or grape tomatoes work best, but firm Roma tomatoes can be used as an alternative if needed. If using Roma tomatoes, remove the soft centers and seeds to avoid a mushy texture. Dice into bite-sized pieces.
- Scoop out a little extra from the center of each avocado half to create a deeper “boat.” Chop up the scooped avocado and mix it into the Caprese salad filling.
Variations
- For a hint of sweetness, add 1–2 tablespoons of brown sugar to the dressing.
- Alternatively, use balsamic glaze (thicker and sweeter) as a finishing drizzle on top of the filled avocados.
Storage
- Store leftovers in an airtight container in the refrigerator.
- Best enjoyed the same day, but can be stored for up to 2 days.