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Fresh Caprese-Stuffed Avocados in 15 Minutes

Print Recipe
Prep Time 15 minutes
Total Time 14 minutes
Servings: 4
Course: Appetizer, healthy, lunch, Side Dish
Cuisine: American, Italian
Ingredients Method

Ingredients
  

Ingredients
  • 2 medium ripe but firm avocados about 14 ounces whole (400 g)
  • 1 cup cherry or grape tomatoes quartered (150 g)
  • 4 ounces fresh mozzarella pearls drained (113 g)
  • ¼ cup loosely packed fresh basil leaves sliced (10 g)
  • 1 tablespoon extra-virgin olive oil 15 ml
  • 2 teaspoons fresh lemon juice divided (10 ml)
  • ¼ teaspoon kosher salt 1.5 g
  • ⅛ teaspoon freshly ground black pepper 0.3 g
  • 1 tablespoon balsamic glaze 15 ml

Method
 

Instructions
  1. Quarter the tomatoes, drain the mozzarella, and slice the basil. Pat the tomatoes and cheese dry with paper towels.
  2. Toss the tomatoes and mozzarella with olive oil, black pepper, and 1 teaspoon lemon juice.
  3. Halve and pit the avocados. Scoop about 1 tablespoon of flesh from each cavity.
  4. Brush the exposed avocado surfaces with the remaining lemon juice.
  5. Dice the scooped flesh and fold it into the filling with the basil and salt.
  6. Spoon the filling into the avocado halves and drizzle with balsamic glaze.
  7. Serve immediately for the best color and texture.