Caprese Stuffed California Avocados
Susan Philips
This is an easy avocado recipe that is a real show-stopper! Easy, fast, and totally delicious. Plus, you can adjust the recipe easily to make as many or as few as you need,
Prep Time 10 minutes mins
Course Appetizer, Salad
Cuisine American, Italian
Servings 4 servings
Calories 244 kcal
2 California Avocados 1/4 cup grape tomatoes 1/4 cup fresh mozzarella balls in water drained 1 tablespoon fresh basil 2 tablespoons olive oil 1 tablespoon Balsamic vinegar
Dice up the mozzarella, California avocado, and tomatoes into bite sized pieces. Try to keep all ingredients a consistent size.
Dust some salt and pepper on the ingredients and gently stir to combine.
Cut a California avocado in half and remove the pit.
Fill the cavity of the California avocado with the salad and let it overflow onto the top.
Sprinkle with thinly sliced basil strips. Lightly drizzle olive oil and balsamic over the top and enjoy!
Calories: 244 kcal Carbohydrates: 10 g Protein: 3 g Fat: 23 g Saturated Fat: 4 g Polyunsaturated Fat: 3 g Monounsaturated Fat: 15 g Cholesterol: 2 mg Sodium: 13 mg Potassium: 516 mg Fiber: 7 g Sugar: 2 g Vitamin A: 251 IU Vitamin C: 11 mg Calcium: 37 mg Iron: 1 mg
Keyword avocado, avocado salad, canned whole tomatoes, caprese, easy avocado recipe