Description
Caprese Stuffed Avocados are a fresh and delicious twist on the classic Caprese salad, combining creamy ripe avocados with vibrant tomatoes, fresh mozzarella, basil pesto, and a tangy balsamic reduction. This quick, no-cook recipe makes a perfect light lunch or appetizer.
Ingredients
Scale
Avocado Base
- 2 ripe avocados
Salad Filling
- 1 cup salad greens, chopped
- 1 cup tomatoes, chopped
- ½ cup fresh mozzarella, diced
- 2 tablespoons basil pesto
Topping
- 2 tablespoons balsamic reduction
Instructions
- Prepare Avocados: Cut the avocados in half and carefully remove the pits. Use a spoon to scoop out a small portion of the avocado flesh from each half to create a cavity for the filling, being careful not to scoop out too much to maintain the shape.
- Chop Ingredients: Finely chop the salad greens and tomatoes into bite-sized pieces for easier mixing and eating.
- Combine Filling: In a mixing bowl, gently combine the chopped salad greens, tomatoes, diced fresh mozzarella, and basil pesto. Toss everything gently to ensure an even coating without mashing the ingredients.
- Fill Avocados: Spoon the prepared mixture into the hollowed-out avocado halves, filling each generously and evenly.
- Add Toppings: Drizzle each stuffed avocado half with balsamic reduction. Optionally, garnish with fresh basil leaves or a sprinkle of black pepper for added flavor and presentation.
- Serve: Serve the stuffed avocados immediately to enjoy their fresh flavors. Pair with crusty bread or garlic toast for extra texture and crunch if desired.
Notes
- Use ripe but firm avocados to ensure they hold their shape when hollowed and filled.
- Basil pesto can be store-bought or homemade for personalized flavor.
- Balsamic reduction adds a tangy sweetness; drizzle sparingly to avoid overpowering the dish.
- This recipe is best served fresh to prevent the avocado from browning.
- Optional additions include a sprinkle of sea salt, cracked black pepper, or a few fresh basil leaves on top.
