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I have a problem. An avocado problem. I literally have 48 (yes, forty eight!!) perfectly ripe avocados right now, and am in complete dismay about what to do with them. It’s no wonder I’ve made Caprese stuffed avocado three times this week already!
We consume a lot of avocados in our house. I mean, a lot. They are probably in the top five favorite foods for my daughter and I. We eat plenty of them with a spoon, but I also loooove making low carb avocado recipes. So, when the California Avocado Commission asked me to create a recipe with them, I was beyond excited!
What I didn’t know was that they would send me an enormous box of the most beautiful avocados I’ve ever seen. They arrived all perfectly ripe, just soft enough, with not a single blemish or bruise. Seriously, I have never seen such pristine avocados in my entire life. It just breaks my heart that I can’t preserve them in this perfect state for longer!
It turns out, June is California Avocado Month and the peak of avocado season there. So even if you love avocados year round like I do, now is the absolute perfect time to enjoy them!
With this many avocados sitting around, I’ve been frantically trying to come up with as many ideas as I can for avocado recipes. Don’t be surprised if you see a bunch of them in the coming months!
I have so many favorite avocado recipes, and so many ideas for more, it was hard to choose just one to feature for California Avocado Month. They are such a versatile fruit! (Yes, did you know they are a fruit? They are, even though they are savory.)
Since BLT stuffed avocado is one of my absolute favorite ways to enjoy avocados, I decided to create another stuffed avocado recipe. This time, I opted for an international twist with Caprese stuffed avocado.
Caprese stuffed avocado is like all the best things about an Italian Caprese salad packed into a delicious California avocado. With ripe tomatoes, fresh mozzarella, aromatic basil, and flavorful balsamic vinegar, it’s practically the epitome of summer on your plate.
Best of all, they are easy, easy, eeeeasy! Five ingredients, some salt and pepper, and maybe 10 minutes is all it takes to make them. These are the kinds of recipes we need during the summer! These super simple cheddar crisps are another favorite snack.
This is one of those recipes that is equally perfect not only for people following a low carb lifestyle, but literally everyone else, too! Almost anyone would love a fresh Caprese stuffed avocado, no matter their way of eating. These are a delicious way to enjoy avocados at their peak, not to mention fresh summer tomatoes and basil.
Besides, Caprese stuffed avocados are a great way to get kids to eat fruits and veggies! My daughter is a huge fan.
Now I just need to figure out how to use up all these avocados while they are still good! I’ll certainly be stockpiling freezer guacamole, making lots and lots of different salads, and developing new recipes. But, these Caprese stuffed avocados just might be my new absolute favorite avocado recipe.
Do you have more ideas for what I should do with my 48 avocados? Let me know in the comments!
Tools To Make Low Carb Caprese Stuffed Avocado
Tap the links below to see the items used to make this recipe.
- 8-inch chef’s knife – This chef’s knife always works great when slicing avocados in half.
- Set of glass bowls – This set of bowls has many different sizes and will have the perfect size to mash the avocado mixture in.
- Silicone kitchen utensils – These silicone utensils are some of my favorite tools to use in the kitchen.
Low Carb Caprese Stuffed Avocado Recipe:
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Instructions
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- Slice the avocados in half and remove the pits. Scoop half of the flesh out of each avocado half (leave half undisturbed) and transfer to a bowl.
- Mash the avocado in the bowl. Stir in the grape tomatoes, fresh mozzarella balls, and fresh basil. Season with sea salt and black pepper.
- Scoop the mixture back into the avocado halves. Drizzle with balsamic vinegar.
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Recipe Notes
Serving size: 1/2 avocado with filling
Video Showing How To Make Caprese Stuffed Avocado:
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7 Comments
Cyn
I just drop ripe Avocados into the fruit drawer of my fridge; it keeps them perfectly safe for another week – 10 days! I was so happy to discover this and stop losing avocados!
Sarah
This was from a while ago, but I freeze avocado for my smoothies. I have a drawer in my freezer that is just for smoothie ingredient. In addition to the usual berries and peaches, there are always bananas (I buy the bags the store has marked down because they are over ripe.) Turmeric cubes, ginger knobs, baby spinach that I buy in huge bags and put whatever is left raw after I serve for dinner. Hubby will only tolerate spinach one night a week, grudgingly. I live on smoothies at least one a day.
Pam Benziger
I can’t wait to try this recipe! I LOVE all of your recipes and I so appreciate you sharing them with us!
I realize I’m WAY too late to help with the avocados you had at the time you wrote this, but for future reference, avocados freeze pretty well, as long as you pit and peel them, first. If you google “freeze avocado” you’ll get all kinds of tips on how best to do it.
Michele
Don’t know if the flavors would mix, but I thought maybe a Greek or Mediterranean-style stuffed avocado with feta cheese, Kalamata olives, maybe spinach, and a Greek-style vinaigrette dressing (if there is such a thing). Just a thought, “cause I love things Greek/Mediterranean.
Patricia Swenson
Avocado AND Caprese? YES PLEASE! What a great fusion!
Barrie
What a simple and delicious idea! Pinning for later!
Maya | Wholesome Yum
Thank you, Barrie!