Cut the avocadoes in half lengthwise, remove pits and carefully peel the avocado halves.
Place a large handful of greens on to each plate, then top with avocado half.
Spoon the tomato mozzarella caprese filling into the avocado halves.
Drizzle with extra balsamic vinegar.
Sprinkle with Maldon salt and pepper.
Garnish with torn fresh basil leaves.
Serve immediately.