Cottage Cheese Caprese Stuffed Avocados (Printable)
Fresh avocados stuffed with cottage cheese, tomatoes, basil and mozzarella for a protein-packed Italian-inspired dish ready in 15 minutes.
# List of ingredients:
→ Avocados
01 - 2 large ripe avocados
→ Caprese Filling
02 - 1 cup cottage cheese
03 - 1 cup cherry tomatoes, quartered
04 - ¼ cup fresh basil leaves, thinly sliced
05 - ½ cup mini mozzarella balls, halved
06 - 1 tablespoon extra-virgin olive oil
07 - 1 tablespoon balsamic glaze
08 - ¼ teaspoon sea salt
09 - ⅛ teaspoon freshly ground black pepper
→ Garnish
10 - Extra fresh basil leaves
11 - Additional balsamic glaze for drizzling
# Steps:
01 - Cut avocados in half lengthwise and remove pits carefully. Scoop out small portion of flesh from each half to create deeper cavities. Dice scooped avocado flesh and set aside for filling.
02 - In medium mixing bowl, combine cottage cheese, quartered cherry tomatoes, sliced basil, halved mozzarella balls, diced avocado, olive oil, balsamic glaze, salt, and pepper. Gently fold ingredients together until evenly distributed.
03 - Spoon Caprese filling mixture evenly into each avocado half, mounding slightly above surface. Pack filling gently to hold shape.
04 - Top stuffed avocados with additional fresh basil leaves. Lightly drizzle with extra balsamic glaze. Serve immediately while fresh for optimal texture and flavor.
# Expert Advice:
01 -
- The cottage cheese adds unexpected creaminess while keeping it protein-rich without feeling heavy
- You can throw everything together in under 15 minutes, making it perfect for those days when cooking feels like too much but you still want something beautiful
02 -
- Avocados oxidize quickly once cut, so work efficiently and serve immediately after assembling
- The cottage cheese can release some liquid as it sits, so if meal prepping, keep the filling separate and stuff just before eating
03 -
- Toasting the basil leaves for 30 seconds in a dry pan intensifies their flavor and adds a subtle smokiness
- A splash of high-quality balsamic vinegar instead of glaze creates a brighter, more acidic finish