Grilled 2BAvocado 2Bwith 2BTomatoes 2B 2526 2BMozzarella 2BT
Grilled Avocado Caprese Salad

I decided to make a Grilled Avocado Caprese Salad – I am somewhat obsessed with tomatoes…especially in the summer so paring avocado & tomatoes seemed the thing to do!

The secret to this delicious dish is the garlic infused oil.  Mmmmm!   It ties the whole dish together beautifully!

Grilled Avocado Caprese Salad

This is another one of those dishes that may get you an oooh-aaaah….and the bonus…people will never know just how simple it was to prepare!  Just a  few minutes on the grill to allow your avocados to get a beautiful char and BBQ flavor…toss your tomatoes & mozzarella with the garlic infused oil…add in some basil and my favorite part…balsamic glaze.  Oh man….now I’m hungry!

The warm avocado mingling with the fresh taste of tomatoes, the rich mozzarella, the garlic & the acid of the balsamic glaze is truly fantastic….make this!  It is a perfect bite!

Grilled Avocado Caprese Salad

Looking for more delicious avocado recipes?? 

Grilled Caprese Stuffed Avocado 
1/2 cup grapeseed or olive oil
4 cloves garlic, minced
Kosher salt & pepper
2 California avocados
1 pint grape tomatoes, halved
16 Bocconcini (small mozzarella balls), halved
Basil, Chiffonade
Balsamic Glaze

In a small bowl or mason jar, combine the oil, garlic, Kosher salt & pepper…be liberal with the salt & pepper.  Stir it up and allow it to mingle for at least 1 hour.

Prep your tomatoes and mozzarella, season with salt & pepper.  30 minutes before serving, toss them with some of the garlic oil.

Oil & heat your grill.  Halve your avocados (and remove the pit).  Season and brush liberally with the garlic oil.  Place each avocado half face down on your hot grill and grill for 4-5 minutes (leave the lid open).  You are just looking for some nice char marks and for the avocado to be heated through.

Remove avocados and plate them.  Toss in the basil with the tomato & mozzarella mixture, mix it up. and spoon it into and over-top the avocados, drizzle with balsamic glaze & dig in!

Tip:  To easily Chiffonade your basil…use a sharp knife (basil bruises easily) and pinch off the stems of lay 10 leaves, place them atop one another, roll it up tightly yet gently (like a cigar) and make thin slices with the tip of your knife…ta-dah!


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