Caprese Stuffed Avocado: Your New Favorite Light Lunch

Caprese Stuffed Avocado is a light, no-cook dish that combines classic Caprese flavors, perfect for a quick meal or a satisfying appetizer.

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Prep Time 10

Total Time 10

Servings: 2 halves

Course: Salad

Cuisine: Italian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

1 cup Grape or Cherry Tomatoes Halved
1 cup Baby Mozzarella Balls (Bocconcini) You can swap for feta or goat cheese
1 1/4 cup Basil Pesto Homemade or store-bought
1 clove Minced Garlic
1 tablespoon Olive Oil Substitute with avocado oil if needed
to taste Salt
to taste Pepper

For the Avocado Base

2 whole Ripe Avocados Cut in half and pitted

For the Drizzle

to taste Balsamic Glaze Substitute with balsamic reduction
a few leaves Fresh Basil Leaves Optional garnish

Equipment

Mixing Bowl
Spatula
Serving plate

Method

Preparation

In a mixing bowl, combine halved grape or cherry tomatoes, baby mozzarella balls, basil pesto, minced garlic, and a drizzle of olive oil. Season generously with salt and pepper. Fold the ingredients together until evenly coated.
Slice ripe avocados in half and carefully remove the pits. Place the avocado halves, cut side up, on a serving plate.
Spoon the Caprese filling generously into each avocado half.
Drizzle with balsamic glaze and optionally sprinkle some additional chopped fresh basil for garnish.
Serve immediately to enjoy the delightful contrast of flavors.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 10gProtein: 6gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 15mgSodium: 300mgPotassium: 500mgFiber: 7gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 1mg

Notes

Best served fresh. Store leftovers in an airtight container in the fridge for up to 1 day.

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