Avocado Caprese Stacks

These avocado caprese stacks feature tomatoes, fresh mozzarella, avocado, and basil. A wonderful low carb and keto appetizer or lunch recipe!

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Ah, the splendid combination of tomato, fresh mozzarella and basil. How can it get any better?!? Well I *thought* I had the answer when I created my delicious Warm Caprese Stack recipe - but the simple addition of avocado works REALLY well! It makes the dish more filling, but keeps it low carb. Win/win!

Check out all my low carb avocado recipes.

How to Make an Avocado Caprese Appetizer

Slice a large tomato into four slices. Any type will do - I've used beefsteak before and shown below in an heirloom variety. The tomato just needs to be large than a standard ball of mozzarella.

Cut an avocado across the middle, not lengthways - you need rings, not wedges. Remove the skin from the stone-free side, then slice it into four rounds.

Carefully remove the stone from the other half, then repeat the same process of removing the skin and slicing. Slice a ball of fresh mozzarella into eight slices. Layer the mozzarella and avocado onto the tomato, starting with the largest slices and then alternating.

Transfer the stacks to two serving plates, drizzle some good extra virgin olive oil over everything, and season with a generous amount of black pepper.

Finish with a garnish of sliced fresh basil leaves.

Serve as a vegetarian appetizer or a light lunch! And the best way to eat it is in vertical slices so that you get a little bit of everything: the peppery basil, the soft and creamy mozzarella and avocado, and the acidic tomato!

📖 Recipe

StepAwayFromTheCarbs.com

Avocado Caprese Stack

4.80 from 5 votes

These avocado caprese stacks feature tomatoes, fresh mozzarella, avocado, and basil. A wonderful low carb and keto appetizer or light lunch recipe!

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Makes: 2 Servings

Net Carbs: 6

Calories: 494

Ingredients Equipment Method Nutrition Notes

Ingredients

 

• 1 ripe avocado
• 1 8 oz ball of fresh mozzarella, sliced into 8 rounds
• 1 large tomato cut into 4 slices horizontally
• 2 teaspoon extra virgin olive oil
• black pepper
• 4 tbs sliced fresh basil leaves

Equipment

• JOBKIM Gravity Electric Grinder Set of 2

Step-by-Step Instructions

 

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1. Cut the avocado across the middle, not lengthways - you need rings, not wedges. Remove the skin from the stone-free side, then slice it into four rounds.
2. Carefully remove the stone from the other half, then repeat the same process of removing the skin and slicing into four rounds.
3. Layer the mozzarella and avocado onto each slice of tomato, starting with the largest slices and then alternating.
4. Transfer the stacks to two serving plates, drizzle some extra virgin olive oil over everything, and season with a generous amount of black pepper.
5. Finish with a garnish of basil.

Nutrition

Calories: 494kcalCarbohydrates: 14gProtein: 23gFat: 40gSaturated Fat: 15gCholesterol: 73mgSodium: 590mgFiber: 8gSugar: 4gNet Carbs: 6g

Notes

6g net carbs per serving of two stacks.

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.

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