Caprese Stuffed Avocados

Caprese Stuffed Avocados turn a few fresh ingredients into an easy dish that feels surprisingly special. Creamy avocado halves hold juicy tomatoes, tender mozzarella pearls, fresh basil, and a bright balsamic dressing. A delicate drizzle of balsamic glaze brings everything together with just enough sweet-tangy flavor.

They make a beautiful summer appetizer, light lunch, or effortless side for grilled chicken and seafood. Better still, the filling comes together in minutes without heating the kitchen. The tomatoes stay vibrant, the mozzarella adds delicate richness, and a little shallot provides welcome crunch.

This recipe is simple enough for an everyday meal yet polished enough for entertaining. Serve the avocados as soon as they are filled, while every bite tastes fresh, creamy, and perfectly balanced.

Recipe Yield: 6 stuffed avocado halves

INGREDIENTS

3 large ripe but firm avocados
1 cup cherry tomatoes, halved or quartered if large
6 oz fresh mozzarella pearls, drained and thoroughly patted dry
2 tbsp finely minced shallot
1/4 cup thinly sliced fresh basil, plus more for garnish
1 1/2 tbsp extra-virgin olive oil
2 tsp balsamic vinegar
2 tsp fresh lemon juice, divided
1 tsp honey
1 small garlic clove, finely grated
1/2 tsp kosher salt, divided
1/4 tsp freshly ground black pepper
1 1/2 tbsp balsamic glaze

INSTRUCTIONS

1. Make the balsamic dressing:
Whisk the olive oil, balsamic vinegar, honey, garlic, 1 tsp lemon juice, 1/4 tsp salt, and black pepper until fully combined.

2. Prepare the Caprese filling:
Add the tomatoes, mozzarella, shallot, and basil to a medium bowl. Pour over the dressing and gently toss until evenly coated.

3. Prepare the avocados:
Halve the avocados and remove the pits. If the cavities are small, scoop out 1 tsp flesh from each half and gently fold it into the filling. Brush the cut surfaces with the remaining lemon juice, then season with the remaining 1/4 tsp salt.

4. Fill the avocados:
Arrange the avocado halves on a serving platter. Spoon the Caprese mixture generously into each center while leaving excess dressing in the bowl.

5. Finish and serve:
Drizzle the stuffed avocados lightly with balsamic glaze. Garnish with additional basil and serve immediately.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Choose firm-ripe avocados: They should yield slightly when gently pressed but still feel sturdy. Overripe avocados can collapse once filled.
• Control excess moisture: Pat the mozzarella thoroughly dry and use tomatoes that feel firm. Also, leave any accumulated dressing behind when spooning in the filling.
• Prepare components ahead, not the finished dish: Combine the tomatoes, mozzarella, shallot, and basil up to 2 hours ahead and refrigerate. Add the dressing, cut the avocados, and assemble shortly before serving.
• Keep the drizzle light: Balsamic glaze is concentrated and slightly sweet. A thin drizzle provides contrast without covering the fresh tomato, basil, and avocado flavors.