Caprese Avocado Boats
These Caprese avocado boats are fresh, creamy, and bursting with flavor—perfect as a light lunch, appetizer, or no-cook dinner when it’s too hot to turn on the stove. Ripe avocados are loaded with juicy cherry tomatoes, mozzarella pearls, and basil, then drizzled with balsamic glaze for a simple dish that feels just a little bit fancy. Ready in under 10 minutes, no cooking required!
Servings: 4
Ingredients
- 1/2 cup cherry tomatoes halved
- 2.5 teaspoons extra virgin olive oil
- 1/2 cup fresh mozzarella pearls
- 2 avocados large
- 3-4 thinly sliced fresh basil leaves
- Balsamic glaze for drizzling
Instructions
- Slice the avocados in half and carefully remove the pits.
- Scoop out most of the flesh from each half, leaving a little avocado “wall” to hold everything in place—like a salad bowl, but edible.
- Dice up the scooped avocado into bite-sized chunks.
- Halve the cherry tomatoes and thinly slice the basil leaves (stacking them and rolling into a little cigar makes it easier—trust me).
- Toss the diced avocado, tomatoes, mozzarella pearls, basil, and olive oil in a mixing bowl until everything’s glossy and well combined.
- Spoon that mixture evenly into your avocado “boats.”
- Finish with a generous drizzle of balsamic glaze over the top.
- Serve immediately, and try not to eat all four yourself.