Caprese Stuffed Avocados
Avocados stuffed with fresh tomatoes and mozzarella tossed in basil pesto and finished with a drizzle of balsamic vinegar.
2 avocados, cut in half, stone and skin removed
1 cup salad greens
1 cup tomato, diced
1/2 cup fresh mozzarella, diced
2 tablespoons basil pesto
2 tablespoons balsamic reduction
Plate the avocado on the salad greens and top with the mixture of the tomato, mozzarella and pesto followed by a drizzle of the balsamic reduction.
Note: To make the balsamic reduction, simmer balsamic vinegar until it reduces to 1/2 to 1/4 or the desired thickness and let cool before using.