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Caprese avocado

Caprese avocados

Easy, fast and healthy. This is how this appetizer is so pintón that combines the famous Italian salad with the popular avocado. A marriage that marries perfectly and that has become one of the recipes that we have repeated the most at home in recent weeks. It has cost us little to succumb to these caprese avocados that are all flavor.

It is a perfect example of thatless is more how much we like. Because eat well, tasty and healthy is not incompatible with spending little time in the kitchen, nor with using few ingredients. For an optimal result it isessential to use good avocados. This delicious recipe is made by our friends from Direct To The Palate.


  • 1 avocado
  • 8 tomates cherrys
  • 6 fresh mini mozzarella
  • 75 ml of Modena vinegar
  • 25g honey
  • sal
  • Ground black pepper
  • Fresh basil
  • 10ml of lemon juice
  • 5ml extra virgin olive oil


We prepare a reduction of Modena vinegar and honey that gives a very special point to these caprese avocados. Place the vinegar and honey in a saucepan and heat to a boil.. We lower the heat slightly and cook for 5 minutes or until mixture thickens slightly. Let it cold down.

We drain the mozzarella pearls and chop them. We wash the cherry tomatoes and cut them into quarters. We mix both in a bowl and add a teaspoon of lemon juice, another one with extra virgin olive oil, salt and black pepper to taste. Chop some basil leaves.

We cut the avocado in half, longitudinally, and we remove the bone. To prevent it from rusting, brush each half with a little lemon juice, but if we are going to serve them at the moment we can save this step.

Fill each avocado half with the tomato and mozzarella mixture. We spread the chopped basil on top and, if we choose to use, some paprika flakes. We water with the vinegar and honey reduction and serve immediately.

And to eatrrrrr!

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