Introduction
Caprese Stuffed Avocados bring a fresh and vibrant twist to the classic Caprese salad, combining creamy avocados with juicy tomatoes, mozzarella, and fragrant basil. The rich, buttery avocado halves serve as the perfect base, filled with a delicious mixture of cherry tomatoes, fresh mozzarella, and a drizzle of balsamic glaze. Whether it’s a light lunch, a refreshing appetizer, or a quick and healthy snack, this dish is sure to impress with its simplicity and bold flavors.
I create this dish, slicing ripe avocados and carefully scooping out a bit to make room for the filling. The scent of fresh basil fills the air as I chop it, mixing it with sweet cherry tomatoes and soft mozzarella pearls. I gently spoon the mixture into the avocado halves, finishing with a drizzle of balsamic glaze. Watching the colors come together—deep green, bright red, and creamy white—is as satisfying as the first bite.
What’s great about this recipe is its versatility. I can add grilled chicken, toasted pine nuts, or a sprinkle of red pepper flakes for an extra kick. Caprese Stuffed Avocados aren’t just a dish; they’re a celebration of fresh ingredients, simple preparation, and irresistible flavors.
Perfect For
I love making these stuffed avocados for quick, healthy meals, summer gatherings, or even as an elegant appetizer for dinner parties. They’re perfect when I want something fresh, flavorful, and easy to prepare without any cooking.
Why You’ll Love This Recipe
- No Cooking Required: I prepare everything fresh—no stove or oven needed.
- Healthy & Filling: The combination of avocado, tomatoes, and mozzarella provides healthy fats and protein.
- Quick to Make: I assemble these in just a few minutes, making them perfect for busy days.
- Elegant & Delicious: The balsamic glaze adds a gourmet touch, making them look as good as they taste.
Preparation and Cooking Time
- Preparation Time: 10 minutes
- Cooking Time: None
- Total Time: 10 minutes
Serving Portion
- This recipe makes 4 stuffed avocado halves, perfect for sharing.
Calories and Key Nutrients
- Calories: Approximately 250 per serving
- Protein: 7g per serving
- Fat: 20g per serving
- Carbs: 10g per serving
- Fiber: 5g per serving
Ingredients
- 2 ripe avocados, halved and pitted
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh mozzarella balls (bocconcini), halved
- 1/4 cup fresh basil, chopped
- 2 tbsp balsamic glaze
- 1 tbsp olive oil
- Salt and pepper to taste
Ingredient Highlights
- Avocados: Provide a creamy base and are packed with healthy fats.
- Mozzarella Balls: Add a mild, creamy texture that pairs perfectly with the tomatoes.
- Balsamic Glaze: Enhances the dish with a sweet and tangy finish.
Step-by-Step Instructions
Prepare the Ingredients
- I start by slicing the avocados in half and carefully removing the pits. Then, I use a spoon to slightly scoop out some avocado flesh to create more space for the filling.
- In a small bowl, I mix the cherry tomatoes, mozzarella balls, and chopped basil. I drizzle olive oil over the mixture and season it with salt and pepper.
Assemble the Stuffed Avocados
- I take a spoon and evenly distribute the tomato-mozzarella mixture into the hollowed-out avocado halves, filling them generously.
- I finish by drizzling balsamic glaze over each stuffed avocado, adding a final touch of flavor.
Serve Immediately
- I serve these immediately while the avocados are fresh, either on their own or with toasted bread on the side.
How I Serve It
I love serving these Caprese Stuffed Avocados as a light meal, a refreshing side dish, or an elegant appetizer. They pair well with grilled chicken, seafood, or a simple green salad.
Additional Tips
- I choose ripe but firm avocados so they hold their shape well.
- If I need to prep these in advance, I brush the avocado flesh with lemon juice to prevent browning.
- For extra crunch, I sprinkle toasted pine nuts or crushed walnuts on top.
Recipe Variations
- Spicy Kick: For a bold, fiery twist, I add a pinch of red pepper flakes to the skewers, giving them just the right amount of heat. If I want a more intense spice, I mix crushed Calabrian chili or a drizzle of spicy chili oil into the dressing. For an even bigger kick, I thread in slices of jalapeños, pepperoncini, or spicy marinated peppers alongside the other ingredients. A sprinkle of smoked paprika or a dash of hot sauce can also enhance the heat while adding extra depth of flavor.
- Vegan Option: To make this dish completely plant-based, I swap the mozzarella for dairy-free cheese or marinated tofu. A creamy cashew-based cheese works well for a similar texture, while firm tofu marinated in balsamic, lemon juice, and Italian herbs adds a flavorful and protein-rich alternative. I also ensure that the pasta is egg-free and use a simple olive oil and vinegar dressing instead of any dairy-based sauces. Adding extras like roasted chickpeas, sun-dried tomatoes, or avocado can enhance the richness and variety of textures.
- Protein Boost: For a heartier version, I add diced grilled chicken or shrimp to the skewers, making them more filling while keeping them fresh and flavorful. If I want a Mediterranean flair, I marinate the chicken in lemon juice, garlic, and oregano before grilling. For a seafood twist, I use shrimp seasoned with Old Bay, chili flakes, or a citrusy garlic marinade. Other great protein options include cubed turkey, smoked salmon, or even hard-boiled egg slices for an extra nutritious boost.
Freezing and Storage
- Storing: I keep any leftover skewers in an airtight container in the refrigerator for up to one day to maintain their freshness. Since the pasta and vegetables can dry out over time, I sometimes drizzle a little extra olive oil or dressing before storing them to help keep everything moist and flavorful. If I know I won’t be serving them immediately, I store the ingredients separately and assemble the skewers just before eating to preserve their texture. To prevent browning, I squeeze a bit of lemon juice over any avocado slices before refrigerating.
- Not Freezing: I avoid freezing these skewers because the fresh ingredients, especially avocado, don’t hold up well after thawing. The avocado can turn mushy and brown, while the pasta may become too soft and sticky. The cheese may also develop an undesirable texture after freezing. Instead of freezing, I prepare only what I need and store any extra components separately in the fridge, assembling fresh skewers as needed. If I need a make-ahead option, I choose firmer ingredients like cherry tomatoes, cucumbers, and olives, which can hold up longer in the refrigerator.
Special Equipment
- Sharp Knife for Slicing Avocados and Tomatoes: A high-quality, sharp knife is essential for clean, precise cuts. A chef’s knife works well for slicing avocados and larger tomatoes, while a serrated knife is ideal for cutting delicate cherry tomatoes without crushing them. For avocados, I carefully slice them in half, remove the pit, and then cut them into even slices for easy skewering. Keeping the knife sharp ensures smooth cuts and prevents squishing the ingredients.
- Spoon for Scooping Avocado Flesh: A sturdy spoon makes it easy to scoop out the avocado flesh cleanly and efficiently. I use a large spoon to gently separate the flesh from the skin in one smooth motion, ensuring the slices stay intact. If I want diced avocado instead, I score the flesh while it’s still in the skin, then scoop it out for evenly sized pieces. Using a spoon also helps avoid waste by getting as much of the creamy avocado as possible.
- Small Mixing Bowl: A small mixing bowl is perfect for preparing dressings, seasoning the ingredients, or tossing avocado slices with lemon juice to prevent browning. I also use it to mix any additional seasonings, like olive oil, balsamic vinegar, or red pepper flakes, before drizzling over the skewers. If I’m making a dip or sauce to serve alongside the skewers, the bowl comes in handy for easy mixing and serving.
FAQ Section
Q: Can I make these ahead of time?
A: Yes! I can prepare the filling in advance, but I wait to cut the avocados until just before serving to keep them fresh.
Q: What if I don’t have balsamic glaze?
A: I can reduce regular balsamic vinegar over low heat until it thickens, or I simply drizzle a little olive oil and lemon juice instead.
Q: Can I use a different type of cheese?
A: Absolutely! Feta or goat cheese works well as a flavorful alternative to mozzarella.
Conclusion
Caprese Stuffed Avocados offer a fresh and flavorful twist on a classic combination. Juicy tomatoes, creamy mozzarella, and fragrant basil come together inside ripe avocado halves, creating a dish that’s both visually stunning and delicious. Drizzle with balsamic glaze for an extra burst of flavor and enjoy this easy yet elegant recipe as an appetizer, light lunch, or side dish.
Make it your own by adding grilled chicken, crispy prosciutto, or a sprinkle of red pepper flakes for a bit of heat. Serve it as a refreshing summer dish or a nutritious year-round favorite.
Prepare this simple yet impressive dish today, and enjoy a taste of Italy in every bite. If you try it, snap a photo and share it on Instagram—tag me so we can celebrate your creation. Enjoy!