Well this is literally my obsession above all else. I eat it for lunch at least half the days of the week, and when I’m not eating it, I’m missing it. It is creamy and rich from the avocado, cheesy, smooth, and delicious from the fresh mozzarella cheese, bright and acidic from the tomatoes + the vinaigrette, and slightly sweet from the balsamic reduction.
It hits every taste bud in your WHOLE mouth and high fives all of them on the way by. I am in loooovvvee (said in sing-song form with great enthusiasm).
On top of all this, you feel BOMB after eating it because it’s great for you. The healthy fat from that avocado + those fresh tomatoes. You’ll be energized and pumped about your day – promise!
Let me just break this heavenly lunch (or dinner…or breakfast…or snack) down for ya – here’s what we’ve got goin’ on:
- The base: a perfectly ripe avocado sprinkled lightly with salt and pepper. I like to scoop part of mine out so that there is more room to stuff, and then I either eat the extra scooped out avocado on the side or use it in something else (we made this for dinner last week and used the extra avocado in an avocado chimichurri that went over flank steak – highlight of my week). But that’s totally optional, you can leave all the avocado in there if you want!
- The stuffing: mozzarella balls and cherry tomatoes that have been halved and tossed with a deliciously simple vinaigrette of balsamic vinegar, olive oil, and dijon mustard. To make it even better, we throw some minced garlic into the mix as well. Because when is garlic ever not invited to the party? Never? You are correct.
- The toppings: fresh sliced basil (caprese salad feels lonely without it) and BALSAMIC REDUCTION. I’m sorry, but who discovered balsamic reduction? Snaps for you, whoever you are. The reduction in this recipe is SO perfect because it adds a wonderful sweetness that cuts through those tangy tomatoes and bright vinaigrette. It’s literal perfection.
MAKE IT. You will die.
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