Caprese Stuffed Avocados have all the flavors of caprese you love stuffed into an avocado. It’s an easy and healthy lunch that will quickly become one of your favorites.
This recipe first appeared on The Stay At Home Chef on July 24, 2015. We hope you enjoy these updated photos and video!
Stuffed avocados are easily one of my favorite lunches. I make several variations and they are consistently some of the most popular recipes here on The Stay At Home Chef. They are so easy to make, usually pretty healthy, and oh so delicious. You’ll love this easy, healthy lunch!
What kind of chicken should I use?
You can use canned chicken chunks in this recipe for convenience, shredded rotisserie chicken, or chopped leftover chicken. If you want a vegetarian option, feel free to leave the chicken out of this recipe.
Why is your balsamic so thick? How can I do that?
If you want a thicker balsamic vinegar you can buy balsamic glazes in squeeze bottles or thicken your own by boiling balsamic vinegar for a few minutes until it reduces and begins to thicken.
If you like this recipe, you may be interested in one of these other delicious avocado recipes:
Watch the video below where we will walk you through every step of the recipe with a video demonstration.
Sounds so yummy, will make
Awesomeness! We ❤️ This recipe.
Hi Rachel, Love everything caprese: wraps, salad, paninis’. I can’t wait to add this to my summer caprese rotation!
This sounds simple and easy! Perfect for the summer!
Did You make the glaze?
I used a bottled glaze
I do this with black beans, corn, and a little chunky salsa. I do not stuff the avocado, although I top a romaine salad with it, and sprinkle with a little shredded Pepper Jack cheese, and a drizzle of Chipotle Ranch dressing. At times, I use just a bit of ranch flavored with a shake of a salt free seasoning mix called Lime-Cilantro-Garlic made by True Lemon company.
I also make a Thai tuna with green onion and a Thai Sweet Chili sauce or Tiger Sauce from Louisiana (same flavor, but without pepper seeds and garlic piece)s.
If I don’t use avocados, my tuna always has rminced ed onion, thin sliced green onion, both red and green peppers, and sliced Cherbub red cherry tomatoes, or Constellation tomatoes when I have then (red, yellow and orange mix),
Dressing depends. Sometines,, I use a touch of mayo, other times s little Thousand Island dressing.
?
Sounds like several completely different recipes.
Added black beans and fresh lime juice. Turned out great!
Awesome! Thanks for taking the time to come back and comment!
Rachel, these look amazing!!!! Gotta make this for lunch!