Prepare the Avocados: Carefully slice the avocados in half lengthwise and remove the pits. If the natural hollow is too small to hold a good amount of filling, use a spoon to gently scoop out a bit more of the avocado flesh, leaving about a ½-inch border. Dice the scooped-out avocado flesh and add it to a medium-sized mixing bowl.

Prevent Browning: Immediately brush the cut surfaces of the avocado halves with the fresh lemon juice. This will help prevent them from oxidizing and turning brown while you prepare the filling. Set the avocado halves aside on a platter or serving dish.

Combine the Caprese Filling: To the mixing bowl with the diced avocado, add the quartered cherry tomatoes, mozzarella pearls (or cubes), and the thinly sliced fresh basil. If you’re using it, add the minced garlic now.

Dress the Filling: Drizzle the extra virgin olive oil over the ingredients in the bowl. Season generously with sea salt and freshly ground black pepper. Gently toss everything together until it’s well combined. Be careful not to mash the ingredients; you want to maintain the distinct textures of the tomatoes and mozzarella.

Stuff the Avocados: Take a spoon and generously fill each avocado half with the Caprese mixture. It’s okay to mound the filling on top for a bountiful, appealing look.

Garnish and Finish: Arrange the stuffed avocados on your serving platter. Just before serving, drizzle them generously with the balsamic glaze. For an extra touch of green, you can garnish with a few small, whole basil leaves.

Serve Immediately: These Caprese Stuffed Avocados are best enjoyed fresh to appreciate the vibrant flavors and prevent the avocado from browning further.