Caprese Stuffed Avocado Cups with Balsamic Reduction (Keto)



  • 2 cups small (bite sized) mozzarella balls, halved or quartered (depending on how small you want them)
  • 2 cups cherry tomatoes, halved
  • 2 cloves garlic, minced
  • 1/2 cups + 1 tablespoon of balsamic vinegar (divided)
  • 2 tablespoons olive oil
  • 1 teaspoon dijon mustard
  • 23 avocados (depending on how much salad you stuff inside each one)
  • Fresh basil (for topping at the end)


  1. Combine the mozzarella, tomatoes, garlic + salt and pepper in a medium bowl. Toss to combine
  2. In a bowl, whisk together 1 tablespoon of balsamic vinegar, the olive oil, the dijon mustard, and salt/pepper
  3. Add the vinaigrette to the caprese salad to taste (I always add at least half and then sometimes the rest later). Stir well to combine and season to taste
  4. Meanwhile, make your reduction. Add the remaining 1/2 cup of balsamic vinegar to a small sauce pan, bring to a boil, and cook for 5-10 minutes until it has reduced to a syrup (it will thicken more as it cools). Set aside
  5. To assemble, halve your avocados, remove the seeds, scoop out some of the interior (totally optional, just gives more room to stuff), season lightly with salt and pepper, and stuff with your caprese salad. Top with fresh basil and hearty drizzles of balsamic reduction!


I never throw away the extra avocado I scoop out from the middle – I either eat it on the side with the overflowing caprese salad or I use it in something else that I’m serving with the avocado. We made an avocado chimichurri that went over flank steak with the excess last time, and it was AMAZING.

Nutrition info is for a serving size of 1 avocado half and 1/4 of the salad.