In Partnership with the Southern Weekend

Avocado Caprese Cups for a healthy snack

We're making the popular salad portable.

The Caprese Salad remains one of the most popular dishes from Italy. We wanted to bring a different approach. One that makes preparation easier, adds a unique and healthy fruit and still tastes amazing. Here’s the easy way to make Avocado Caprese Cups.


2 large tomatoes

1 medium avocado

12 fresh basil leaves

8 oz. Mozzarella cheese

1 tsp. balsamic vinegar

3 Tbsp. olive oil

Salt and pepper (optional)


Cut each tomato lengthwise. Using a large spoon, scoop out the flesh and make sure you remove the sepal (stem). Pat dry the inside of the tomato cup. Slice avocado in half and then slice up the avocado. Rough chop the basil leaves. If you have a ball of mozzarella, slice it into 4 chunks roughly the size of the top of the tomato cup. Assemble the cup by placing avocado slices at the bottom. Make sure to cover the hole left by the stem. Spread some of the basil leaves on top. Drizzle the oil and vinegar on top of the basil. Add salt and pepper if you want. Top with mozzarella cheese.

If you want, place cups under the broiler to melt the cheese some. Serves four.

Looking for other great recipes to go along with Avocado Caprese Cups? Try this chili made by firefighters or this easy baked jambalaya.

Uncle Robert’s Sloppy Joes