Introduction
A fresh and vibrant plant-based twist on the classic Caprese salad, served in creamy avocado halves for a satisfying meal or appetizer.
Why You’ll Love This Recipe
This recipe combines creamy avocado with juicy tomatoes and fragrant basil, creating a light yet filling dish perfect for warm weather. It is quick to prepare and packed with healthy fats and vitamins.
Ingredients
- 2 ripe avocados
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh mozzarella-style plant-based cheese, cubed
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic glaze
- Salt and black pepper to taste
Instructions
- Cut the avocados in half and remove the pits. Scoop out a small amount of flesh from each half to create a larger cavity.
- In a medium bowl, combine the cherry tomatoes, plant-based cheese, and chopped basil. Drizzle with olive oil and season with salt and pepper. Gently toss to mix.
- Spoon the tomato and cheese mixture evenly into the avocado halves.
- Drizzle each stuffed avocado with balsamic glaze just before serving.
Nutrition Information
Serving Size: 2 servings
Calories: 320
Protein: 8g
Serving Suggestions
Serve immediately as a light lunch with a side of crusty bread or as a starter for a dinner party.
Recipe Variations
For a different flavor, substitute the plant-based cheese with diced tofu marinated in Italian herbs. Add sliced olives or a sprinkle of pine nuts for extra texture.
Chef’s Tips
Choose avocados that are slightly soft to the touch for easy scooping. To prevent browning, prepare the avocados just before serving or brush the cut surfaces with lemon juice.
Recipe Details
Prep Time: 15 minutes
Cook Time: 0 minutes