Avocados filled with fresh mozzarella, garden tomatoes, and basil — finished with a drizzle of balsamic glaze and a sprinkle of crunchy salt flakes. This low-carb offering works beautifully as an appetizer or turns into a satisfying meal when served on baby greens with grilled chicken.
Avocados are nature’s original source of creamy, satisfying healthy fats. They’re versatile: mash them for chunky guacamole or hollow out the pit to make room for a bright Caprese filling. This recipe is an easy, no-cook way to enjoy classic Caprese flavors without heating anything up.
Caprese Stuffed Avocado
Caprese is a simple Italian combination of fresh mozzarella, ripe tomatoes, and basil, typically dressed with olive oil and balsamic and seasoned with salt and pepper. The red, white, and green colors echo the Italian flag, and here those flavors pair perfectly with buttery avocado.
The healthy fats in avocado make these Caprese Stuffed Avocados filling enough to serve as a light meal. They’re also excellent alongside grilled chicken for a more substantial dinner.
Caprese Salad
This Caprese mixture comes together quickly. Small tomatoes such as cherry or grape are ideal because of their natural sweetness. If you only have larger tomatoes like roma or beefsteak, simply dice them into bite-sized pieces similar to quartered cherry tomatoes.
The recipe below calls for sliced fresh mozzarella, but if that’s not available you can use the small mozzarella balls (bocconcini). Cut them in half or quarters to match the tomato size.
Stuffed Avocados
Avocados vary in shape and pit size, which can make stuffing them a little unpredictable. If you encounter half-avocados with extra flesh, use a round tablespoon or a thin-edged measuring spoon to remove a bit and create a smooth cavity. Reserve the scooped avocado, dice it, and fold it into the Caprese mixture.
For a cleaner presentation and easier eating, you can also remove the avocado flesh entirely from the skin using a large, thin-edged serving spoon. That way you avoid scraping the peel while you eat.
Printable Recipe
Caprese Stuffed Avocado – Gluten Free, Low Carb
Anya @ Prepare & Nourish
Ingredients
- 4 small avocados or 2 large avocados
- 1 cup small tomatoes such as grape or cherry quartered
- 1 cup fresh mozzarella diced
- ¼ cup fresh basil chiffonade
- 1 tablespoon balsamic glaze
- 1 tablespoon basil infused oil optional
- salt & pepper to taste
Instructions
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In a small bowl, combine the quartered tomatoes, diced mozzarella, and chiffonade basil.
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Cut avocados in half and remove the pits. Use a thin-edged spoon (or a round measuring tablespoon) to scoop a little flesh from each half to create a consistent cavity; reserve the scooped avocado.
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Dice the reserved avocado and gently toss it with the tomatoes and mozzarella. Season with salt and pepper and, if using, a splash of basil oil.
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Spoon the mixture into the avocado halves, drizzle with balsamic glaze, and finish with flaky salt.
How to Eat Caprese Stuffed Avocados
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Serve as an appetizer and eat straight from the avocado with a fork, or transfer onto a plate and enjoy as a salad. To make it a main course, serve the stuffed avocados over baby greens with grilled chicken.
Notes
Nutrition
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Carbohydrates: 11 g
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Protein: 5 g
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Fat: 20 g
The nutrition numbers are estimates provided by an online calculator and should not replace professional guidance.
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This post was originally published on June 28, 2017 and has been updated since.