Caprese-Stuffed Avocado Salad

INGREDIENTS:

  • 1 pint of cherry or grape tomatoes, cut in halves

  • 8 ounces of mozzarella pearls

  • 1/2 cup basil pesto sauce

  • 4 avocados

  • Balsamic glaze  to drizzle

  • Salt and pepper to taste

DIRECTIONS:

  • Place the tomatoes and mozzarella pearls in a bowl with the basil pesto sauce, and mix well. You can use this mixture immediately, or refrigerate until you're ready for it. 

  • Cut the avocados in half lengthwise, remove pits and carefully peel the avocado halves.

  • Place the peel avocado halves on a plate, over lettuce or salad greens.

  • Spoon the tomato mozzarella caprese filling into the avocado halves.

  • Drizzle with the balsamic vinegar reduction, and serve. 

BASIL GARLIC OLIVE OIL

INGREDIENTS:

  • 2 cups of packed basil leaves

  • ½-1 cup cup of olive oil adjust based on the thickness level you prefer

  • 1-2 garlic cloves add more if you are a garlic lover

  • Salt to taste

DIRECTIONS:

  • Place the basil, olive oil, garlic, and salt in a blender or mini-food processor, mix until you have smooth sauce. Taste and add additional salt if needed. You can also adjust the amount of olive oil if you want a more liquid sauce.

  • The basil oil can be used immediately or refrigerated until ready to use. For freshest flavor, use the basil garlic oil within 24-48 hours.