Caprese Filled Avocados

2 avocados, halved, pitted

1/2 cup mini mozzarella balls, drained

2 medium tomatoes, diced

10-12 fresh basil leaves, torn or 1/2 teaspoon dried basil

3 tablespoons balsamic vinegar

1 tablespoon Dijon mustard

1 garlic clove, minced

1/4 cup olive oil

Salt and Pepper, to taste

Dice avocado in the skin (reserving the skins). Add to a large bowl with the mozzarella, tomatoes, fresh or dried basil, salt and pepper. In a small bowl, whisk together the balsamic vinegar, mustard, garlic and olive oil with salt and pepper. Gently fold into the tomato mixture.

Divide the mixture into the 4 avocado halves. Serve immediately.

Sponsor: Dan’s Market

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