1 cup balsamic vinegar
4 large avocados
2 Tablespoons of lemon juice, divided
1 cup small mozzarella pearls
1 cup cherry tomato, halved
4 tablespoons olive oil
1 teaspoon sea salt
6 tablespoons fresh basil, thinly sliced
Cut the avocados in half and remove the pits. Brush the avocado halves with lemon juice.
In a medium bowl stir together the mozzarella, tomatoes, remaining 1 -Tablespoons lemon juice and the olive oil.
Fill each avocado half with the tomato and mozzarella filling. Top with sea salt and fresh basil
Make the balsamic reduction: In a small pan bring the balsamic vinegar to a boil over high heat. Reduce the heat to low and cook for approximately 15 minutes until thickens then remove the pan from the heat and let the reduction cool completely.
Drizzle avocado boats with the balsamic reduction and serve!