caprese stuffed avocados

Gluten Free | vegetarian

QUICK & EASY caprese stuffed avocados!

Hey there avo lovers… these caprese stuffed avocados are a MUST try for you!

I love making these stuffed avocado cups for summer BBQs as a little appetizer or side dish and they’re always a hit. They look very impressive to guests but they are SO easy to make (and only take about 5-10 minutes!) I also love prepping a few of these babies for myself for the week. They make a wholesome simple snack for any time of day and, despite their size, are surprisingly great at filling me up thanks to all of the healthy fats from the avocado and mozzarella! Other than the main ingredients, the real stars of the show here are the fresh basil and balsamic drizzle which elevate this simple dish into a delicious culinary masterpiece!

If you’re Italian like me (or even if you’re not!,) caprese antipasto dishes at family dinners and gatherings are a staple! There’s nothing better than a fancy cheese board with mozzarella, tomato, olives, rosemary crackers & the works and these little cups make a great addition or substitute if you don’t want to set up a whole antipasto plate! If you’re dairy-free, feel free to sub the mozzarella with a vegan cheese option OR with other veggies like cucumber!

THE RECIPE

makes 4 stuffed avocado cups

prep time: 10 minutes

ingredients:

2 Large Avocados, ripe
1/2 Large Tomato, chopped
1 8 oz. pack of Mini Mozzarella Pearls (I only used about 1/3 of the package while making these but feel free to add your desired amount of mozzarella pearls to the avocado cups here!)
Fresh Basil, to garnish
Balsamic Vinegar & Olive Oil, to garnish
Salt, Pepper & Garlic Powder, to taste

method:

Cut each avocado in half length-wise and remove the pits.
Put chopped tomato and mozzarella into the center of the avocados (feel free to scoop out a little bit from the avocado if the indentation from the pit isn’t large enough.)
Season with pinches of salt, pepper and garlic powder to taste.
Garnish with fresh chopped basil & add a light drizzle of balsamic vinegar and olive oil to the top of each avocado cup.

recipe notes:

If you are vegan or dairy-free, substitute the mozzarella for a dairy-free cheese option OR sub with another vegetable such as chopped cucumber, artichoke or olives!
Although I mention rough quantities of tomato and mozzarella, this is a very casual recipe that does not need to follow exact measurements of ingredients. Feel free to add more or less of the chopped tomato or cheese to fit your taste!