Caprese stuffed avocado

Tomato mozzarella caprese stuffed avocados

This caprese stuffed avocado recipe is a delicious appetizer or salad; it is made by filling ripe avocados with tomato and mozzarella caprese salad topped with balsamic vinegar reduction. Caprese salad is one of my favorite salads, and stuffed avocados is another one of my all-time favorites, so naturally it was just a question of time until I prepared an avocado stuffed with caprese salad. I wish I had done this years ago, it is so amazing! I already loved the combination of avocado with balsamic vinegar; add the tomatoes, fresh mozzarella and basil garlic oil, and it is heaven in your mouth. As you might have noticed, I am obsessed with tomato mozzarella caprese salads – the good thing is that my family loves it, and the guests I’ve tested this on also love it, so I will consider it a win-win for all.

Tomato mozzarella caprese filling for stuffed avocados Avocados stuffed with caprese salad
The tomato caprese filling, made with cherry tomatoes and mozzarella pearls, can be made ahead of time and refrigerated until ready to assemble the avocados. Just give it a stir before using it. The avocados should be cut and peeled right before preparing this dish. You can serve this caprese stuffed avocado over lettuce or salad greens; in fact it helps keep the avocado halves balanced if they have some greens underneath them. This can be served as main salad by serving 2 halves to each person, or as an appetizer or side dish by serving one stuffed avocado to each person.

Caprese stuffed avocado
Other stuffed avocado recipes you might like:
Recipe for shrimp stuffed avocados 
Recipe for egg salad stuffed avocados 
Recipe for avocados stuffed with turkey or chicken salad 
Recipe for avocados stuffed with tuna salad 

Caprese stuffed avocado

Yield: For 4 people as a main salad or for 8 people as an appetizer

Caprese stuffed avocado

Recipe for caprese stuffed avocado, a delicious appetizer or salad made by filling ripe avocados with tomato and mozzarella caprese salad drizzled with balsamic vinegar reduction.


  • 1 pint of cherry or grape tomatoes, cut in halves
  • 8 oz or ½ lb of mozzarella pearls or ciliegine
  • ½ cup of basil garlic oil sauce , adjust to taste
  • 4 avocados
  • Lettuce or salad greens to serve with the avocados - optional
  • 4 - 6 tablespoons of balsamic vinegar reduction sauce to drizzle, adjust to taste
  • Salt and pepper to taste


    For the tomato caprese filling:
  1. Place the tomatoes, mozzarella pearls or ciliegine in a bowl with the basil oil, mix well.
  2. Can be used immediately or refrigerated until ready to assemble the avocados.
  3. For the caprese stuffed avocados:
  4. Cut the avocadoes in half lengthwise, remove pits and carefully peel the avocado halves.
  5. Place the peel avocado halves on a plate, can place over lettuce or salad greens.
  6. Spoon the tomato mozzarella caprese filling into the avocado halves.
  7. Drizzle with the balsamic vinegar reduction and serve immediately.

Cherry tomatoes for the caprese filling Mix the tomatoes, mozzarella balls and basil garlic oil in a bowl

Tomato mozzarella caprese filling for avocados The caprese filling can be refrigerated until neededCut the avocados in half lenthwise, remove the seeds and peel gently Place the peeled avocado halves on a plate with lettuce or greens underneath

Use a spoon to fill the avocado halves with the caprese filling Drizzle the balsamic vinegar reduction over the avocados

Avocados filled with tomato mozzarella salad Caprese avocado salad

Posted on September 30, 2013

Green plantain patties stuffed with cheese {Tortillas de verde}

Green plantain patties with cheese

En Español

This is my recipe for Ecuadorian tortillas de platano verde, which are green plantain patties or savory cakes stuffed with cheese (or other fillings). Have I mentioned before how much I love the mix of green plantains and cheese? Probably thousands of times, but I don’t get tired of repeating it. These green plantain patties are made with a green plantain dough, that is basically the same dough as I use to make green plantain empanadas. I just add an additional cooked plantain, since the dough for the patties can have a higher ratio of cooked plantain to raw plantain. I included a list of tips for making the dough on the original empanada recipe, you can read them in more detail there, but the high level summary is that I simplify the recipe by using a food processor. I also find that at least here in the US, where the plantains aren’t always as super green as they are in Ecuador, it helps to add an egg to the dough. Again, that isn’t at all the traditional way, but rather just another one of my carishina (a Quechua term for someone who has no hope in the kitchen or anything domestic) cooking techniques or hacks. This variation of the dough is very simple, some other versions will also add some refrito or sofrito to the dough mix (similar to how you would make llapingachos) or ground peanuts (similar to a bolon). (more…)

Refreshing salads: Mixed salad with avocado dressing and salmon/avocado Caesar salad

Mixed salad with hearts of palm, orange, avocado, cucumber, radish, jicama and red onion Spicy cilantro avocado salad dressing

Mixed salad with avocado cilantro dressing

I made a couple of tasty and refreshing salads for this month’s guest post over at Van’s Natural Foods. I prepared a mixed salad using sliced hearts of palm (palmitos), jicama, avocado, radish, cucumber, red onions, oranges, and served it with a spicy avocado cilantro dressing, Van’s gluten free multigrain chips, and queso fresco. I also made a smoked salmon and avocado caesar salad with a yogurt dressing and topped with garlic waffle croutons (made using their gluten free waffles). (more…)

Posted on July 23, 2014

Patriotic red, white and blue popsicles

Patriotic red white and blue popsicles

These patriotic red, white and blue popsicles are made with layers of strawberry raspberry for the red layer, a vanilla (or cinnamon) creamy milk white layer, and blueberry blackberry for the blue layer. We’ve been on a popsicle craze around here, my freezer barely has room left for anything and is completely full with popsicles and ice pops (zipsicles or bolos as we call them in Ecuador). I started making popsicles at the end of May, and the first ones were yellow, blue and red gelatin layered popsicles to support Ecuador in the World Cup. My kids immediately asked for red, white, and blue ones to support the USA team. We also made ones with the Mexico flag colors and some layered with mora (Andean blackberry) and cinnamon milk. Needless to say we are ready for summer, and ready to cheer for our teams. (more…)

Posted on July 1, 2014

Mexican flag paletas or kiwi, lime, and strawberry popsicles

Mexican flag paletas or popsicles

En Español

This recipe for Mexican flag paletas or popsicles is made with fruity layers of kiwi, lime, and strawberry. These fruity layered popsicles are easy to make and perfect for these hot summer days. They are also a great treat to enjoy while watching the World Cup soccer matches, especially if you are supporting Mexico. The flavors of each layer can also be customized and adjusted based on your personal preferences and the fruits/ingredients you have available. (more…)

Posted on June 27, 2014

Avocado and salmon tartare with mango habanero sauce

Salmon tartare stuffed avocados

This delicious recipe for avocado and salmon tartare with mango habanero sauce was inspired by a fun visit to Tabasco that I took earlier this year. In March, I was invited to be part of the Tabasco Tastemakers and visit Tabasco on Avery Island in Louisiana. I’ve always been a fan of Tabasco hot sauces and it sounded like a great opportunity, so of course I said yes. It turned out to be a wonderful experience and exceeded my expectations. (more…)

Posted on June 26, 2014