Why I Love This Recipe
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It takes just 10 minutes from start to finish.
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I don’t have to cook anything—perfect for hot days.
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The combination of creamy avocado and zesty Caprese is unbeatable.
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It looks beautiful on a plate but is incredibly simple to make.
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I can easily adapt it for different diets or flavor preferences.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Avocado:
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2 ripe avocados, halved and pitted
Caprese Filling:
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1 cup cherry tomatoes, halved
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½ cup fresh mozzarella balls (bocconcini), halved
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¼ cup fresh basil leaves, chopped
Dressing:
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2 tablespoons balsamic glaze
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1 tablespoon olive oil
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Salt and pepper, to taste
Directions
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I start by halving and pitting the avocados. Using a spoon, I scoop out a small amount of the flesh from each half to make room for the filling. I save that scooped avocado for another dish or mash it onto toast.
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In a mixing bowl, I combine the cherry tomatoes, halved mozzarella balls, and chopped basil. I drizzle in the olive oil, sprinkle with salt and pepper, and toss everything gently to coat.
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I spoon the Caprese mixture evenly into each avocado half, pressing it down just slightly so it stays in place.
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Right before serving, I drizzle each stuffed avocado with balsamic glaze for that final burst of tangy sweetness.
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I serve them immediately for the best texture and presentation.
Servings and Timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Variations
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I like adding toasted pine nuts for crunch or a dollop of pesto for extra flavor.
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For a dairy-free version, I just skip the mozzarella or use a plant-based cheese alternative.
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I’ve also swapped basil for arugula or spinach when I want something peppery.
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If I want a more filling version, I add diced grilled chicken or chickpeas to the Caprese mix.
Storage/Reheating
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These are best served immediately. The avocado starts to brown quickly, even with the dressing.
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If I need to prep ahead, I prepare the Caprese filling in advance and store it separately. I assemble the avocados just before serving.
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Leftovers don’t keep well due to oxidation, so I only make what I plan to eat fresh.
FAQs
Can I make these ahead of time?
Only the filling. I make the Caprese mixture ahead, but I wait to cut and fill the avocados until right before serving to keep them fresh and green.
How do I keep the avocados from browning?
If I absolutely need to prep the avocados a bit early, I brush the cut surfaces with lemon or lime juice and cover them tightly with plastic wrap.
Can I use regular mozzarella instead of bocconcini?
Yes, I just dice fresh mozzarella into small chunks—same flavor, just a different shape.
Is this recipe keto-friendly?
Definitely. It’s low in carbs and high in healthy fats from the avocado and olive oil, making it great for a keto or low-carb diet.
What should I serve with these?
They’re perfect as-is, but I’ve also served them with a side of grilled vegetables, a light green salad, or crusty bread if I want something heartier.
Conclusion
These Caprese Stuffed Avocados are the kind of simple recipe that never fails to impress. They’re vibrant, satisfying, and full of bold Italian-inspired flavor—all without needing to turn on the stove. Whether I’m hosting a summer brunch, looking for a healthy snack, or just want something quick and fresh, this is one dish I can always count on to deliver.
Print
Caprese Stuffed Avocados Recipe
- Total Time: 10 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
These fresh Caprese stuffed avocados are the perfect no-cook summer appetizer—creamy avocados filled with tomatoes, mozzarella, and basil, topped with a tangy balsamic glaze.
Ingredients
Avocado:
2 ripe avocados, halved and pitted
Caprese Filling:
1 cup cherry tomatoes, halved
½ cup fresh mozzarella balls (bocconcini), halved
¼ cup fresh basil leaves, chopped
Dressing:
2 tablespoons balsamic glaze
1 tablespoon olive oil
Salt and pepper, to taste
Instructions
Scoop Avocados:
Scoop out a small portion of flesh from each avocado half to create space for filling.
Make Caprese Filling:
In a medium bowl, combine cherry tomatoes, halved mozzarella balls, and chopped basil. Drizzle with olive oil, season with salt and pepper, and gently toss to combine.
Fill Avocados:
Spoon the Caprese mixture evenly into each avocado half.
Finish with Balsamic:
Drizzle each stuffed avocado with balsamic glaze just before serving.
Serve:
Serve immediately for best flavor and texture.
Notes
Add pine nuts or a spoonful of pesto for a flavor boost.
Make it dairy-free by using plant-based mozzarella or omitting the cheese.
These are best enjoyed fresh, as avocados can brown quickly.
Great for low-carb, gluten-free, and vegetarian diets.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Italian
