Recipe 7: Caprese Avocado

Recipe 7: Caprese Avocado


  • style="line-height: 200%;">3 ripe avocados 
  • style="line-height: 200%;">8 small vine-ripened tomatoes (large diced) 
  • style="line-height: 200%;">6 oz fresh mozzarella cheese (large diced) 
  • style="line-height: 200%;">1 oz fresh basil 
  • style="line-height: 200%;">Chiffonade 
  • style="line-height: 200%;">2 oz olive oil 
  • style="line-height: 200%;">2 oz balsamic glaze 
  • style="line-height: 200%;">Salt and pepper  
  • style="line-height: 200%;">1 oz fresh baby spinach


  1. style="line-height: 200%;">Slice the three avocados in half. Discard the seed and scoop the majority of the avocado meat out and dice up. Set aside the six avocado halves. 
  2. style="line-height: 200%;">Mix the diced tomato, fresh mozzarella, and extra avocado together. Season with salt and pepper and mix thoroughly. 
  3. style="line-height: 200%;">Scoop the tomato mixture back into each of the half avocados. 
  4. style="line-height: 200%;">Place the baby spinach on a serving platter and then place the six stuffed avocado halves on the platter. 
  5. style="line-height: 200%;">Drizzle the olive oil and balsamic glaze over top the avocados. 
  6. style="line-height: 200%;">Finish each one by topping with a bit of basil and serve.

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