Feta-Stuffed Avocados
"This is from a cookbook called "The Everyday Gourmet" and the recipes are always unusual. This is no exception and makes an interesting starter course. Hope you enjoy."
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2⁄3 cup small cubes feta cheese
- 1⁄4 cup short slivers sweet red pepper
- 2 tablespoons finely chopped green onions
- 1⁄4 cup sliced black olives (preferably Kalamata)
- 1⁄2 teaspoon oregano
- 2 tablespoons olive oil
- 1 tablespoon raspberry vinegar or 1 tablespoon cider vinegar
- 2 ripe avocados
- 1 teaspoon lemon juice
directions
- Combine feta, red pepper, green onions, olives, oregano, oil and vinegar.
- Stir well and set aside.
- This can be made ahead to this point, covered and refrigerated until about 1 hour before serving.
- Just before serving, carefully cut the avocados in half lengthwise.
- Remove the pit.
- With a fork, scrape the cavity a little to loosen the pulp and make cavity more rounded.
- Brush surfaces with the lemon juice.
- Fill with the feta mixture and serve immediately.
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Reviews
-
LOVED this! Makes a nice light summer meal with a salad. Followed recipe as is, except used fresh oregano. Will make this again! -
Wow, this one is a keeper, and a good alternative to Greek salad for those of us who find the latter a bit too strident! I used yellow pepper because I had it on hand, worked well. I found I had about a half cup of the feta mixture left over, so it went into DD's lunch box the next day. -
Unfortunatley my avo did not taste really god but I am still giving this recipe 5 Stars because I can just imagine how good this would taste (provided all ingredients are up to scratch). I had this as dinner with toast and it was wonderful. Will definatley make this again soon. Thank you so much for posting!
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This is a wonderful site. Must say this before I start. I was born in Northern Ireland and came to Canada in 1956. I started baking at a very early age and my mother was always supportive (even tho she probably did not have time). By the time I was 12 I was competing in local fairs and won quite a few ribbons. Later in my teens I added cooking (French style) to my hobbies and still prefer this style of cooking. Now we spend 6 months of the year in Southern Portugal and have learned a lot about the Portuguese cuisine. Do prefer the Norhern Portugal type of cooking, but they have the most wonderful bread in the world. I have one daughter who trained as a French chef and worked in that field for several years. Since then she has gone on to other things.
<br>I don't have a favorite cookbook because I have too many to choose from. Since having the internet at my fingertips I have certainly expanded my recipe collections. I do take pride in serving good meals even for just the 2 of us. Luckily I have a husband who is a great taster and willing to try just about anything.
<br>My pet peeve is to be served food on a cold plate in a restaurant. This is an absolute no-no as far as my husband and I are concerned.
