Delicious Caprese Stuffed Avocados!
So I had this idea to make Caprese Stuffed Avocados because I’ve been on this tomato kick now that they’re in peak season and juicier than ever. I’ll admit, I had to run this one by the boyfriend and see what he thought–was it genius, or a little silly? I’m still not sure, but hear me out! I think this a fun little side salad to serve when entertaining, a great dish to bring to parties (seriously, so easy to make) and an amazing mini salad to make the most of summer. See, in addition to tomatoes being in season in the summertime, so are avocados! Basil is also especially delicious during this time so it just made sense.
To make, you need only 5 ingredients (but you can add a few additional toppings of choice, too) and this recipe requires zero cooking. The most work you’ll do is chop your ingredients. These Caprese Stuffed Avocados are vegan, gluten free, paleo, keto friendly and can be refined sugar free and oil free* too.
What’s in these Caprese Stuffed Avocados?
- Avocados, of course
- Cherry tomatoes
- Fresh basil leaves
- Vegan mozzarella
- Salt + pepper
Optional other ingredients to consider including
- Olive oil to drizzle
- Balsamic vinaigrette to top
secrets to success
This recipe is fairly loose, so you’ll see some ingredients are described with “handfuls” and “to taste”. My rule of thumb is 1/2-1 avocado per person, and for each person, about a handful of cherry tomatoes. Trust your tongue and throw together according to your palate.
Because avocados brown quickly, I’d recommend preparing this right before serving. It’s not a great recipe for meal prep, unless you’re okay with slightly browned avocados. An easy way to serve is to prepare the filling first, and then slice avocados in half to serve on the spot. That way, you can fill with the caprese yourself when you’re ready to eat and add as much or as little as you’d like.
*My initial idea was that the avocado could serve as the healthy fat to this “caprese salad”. So, if you’d like an oil-free option and you’d like to skip the evoo drizzle, perhaps the avocado base is your stand in. With that said, a delicious tasting olive oil is a great condiment and also an important part of standard caprese salads, so for an authentic experience, don’t be afraid of a little drizzle.
For presentation purposes, I rolled my vegan mozzarella into little balls, however the shaping of your cheese is optional!
If you try this recipe out, tag me on Instagram @veggiekins so I can see your delicious re-creations and feature them! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too. Print
A fun and delicious way to enjoy caprese–Caprese Stuffed Avocados! Vegan, gluten free, paleo, keto friendly with an oil free option.
- ripe avocados (I like to use 1/2 an avocado per person or serving)
- handful cherry tomatoes
- handful fresh basil
- vegan mozzarella to taste (I used miyokos mozzarella)
- salt and pepper to taste
- (optional) evoo drizzle
- (optional) balsamic vinaigrette to top
- Slice cherry tomatoes in half and chiffonade fresh basil. Place in a mixing bowl.
- Roll vegan mozzarella into small balls (if desired) and add to bowl along with salt and pepper (and evoo if using) to taste. Toss lightly to cover.
- When ready to serve, slice avocados in half and remove the pit. You can scoop out a little bit of the avocado flesh to make room for more filling. Fill with caprese mixture and top with balsamic vinaigrette if desired.
Keywords: salad, avocado, keto, paleo, vegan, gluten free, refined sugar free, summer recipes, sides
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