Strawberry Caprese Stuffed Avocados with Pistachio Pesto

2 avocados, cut in half, stone and skin removed

1 cup salad greens

1 cup strawberry, diced

1/2 cup fresh mozzarella, diced

2 tablespoons pistachio pesto (replace the pine nuts with pistachios)

2 tablespoons balsamic reduction

Plate the avocado on the salad greens and top with the mixture of the strawberry, mozzarella and pesto followed by a drizzle of the balsamic reduction.