(NC) This delightful recipe not only brings together the creamy goodness of avocados from Mexico but also packs a punch of freshness with a caprese twist. Perfect as a healthy and filling lunch, snack or appetizer, this dish is as easy to make as it is delicious.
Caprese-Stuffed Avocados
Prep time: 15 minutes
Makes: 4 servings
Ingredients:
- 2 large avocados from Mexico, peeled, halved and pitted
- ½ cup (125 ml) baby mozzarella balls
- ½ cup (125 ml) baby tomatoes, halved
- 2 tbsp (30 ml) extra virgin olive oil
- 2 tbsp (30 ml) basil pesto (homemade or store-bought)
- 2 tbsp (30 ml) freshly chopped basil, plus extra for garnish
- Pepper and flaky Maldon salt to taste
- Balsamic glaze (homemade or store-bought)
Directions:
- Peel, halve and pit the avocados, ensuring to keep the flesh intact.
- In a small bowl, combine mozzarella, tomatoes, olive oil, pesto, basil, salt and pepper. Mix gently.
- Arrange the avocados on a plate and generously fill them with the caprese mixture.
- Drizzle with balsamic glaze and top with additional basil.
