Vegan Caprese Stuffed Avocados

Who doesn’t love a Caprese salad? Is it the pop of a ripe cherry tomato, the salty “mozzarella,” the freshness of the basil or the tang of balsamic vinegar?  In any case, it all says “summer!” For a delicious little spin on the traditional salad add creamy avocados. It takes this salad from yum to OMG! You are going to love this insanely easy, fresh avocado salad!


  • 2 large avocados, pitted
  • 12 cherry tomatoes, halved
  • 4 ounces diced vegan mozzarella
    (We use Miyoko’s, it’s spendy but worth it!)
  • Italian seasoning
  • balsamic vinegar
  • extra-virgin olive oil
  • sea salt & freshly ground black pepper
  • fresh basil

miyoko's cheese.jpgDIRECTIONS

Scoop out the avocados. Dice up the avocados and set aside.

Stack the basil leaves, then roll them tightly, slice the leaves perpendicular to the roll.

In a large bowl, mix the diced avocados with tomatoes, mozzarella, Italian seasoning, basil leaves, balsamic vinegar, and olive oil. Salt and pepper to taste.

Divide salad among 4 avocado half skins and serve.

The pictures just do not do this justice. It is so bright and colorful….and delicious!

What are your favorite yummy vegan summer salads? Share in the comments below!


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