“Mediterranean Paleo Brunch: Greek Avocado Breakfast Boats with Smoked Salmon”

Allergens

Fish, Dairy

Ingredients

• 3 medium ripe avocados
• 6 oz smoked salmon, sliced into thin strips
• 1 cup cherry tomatoes, halved
• 4 oz feta cheese, crumbled
• 1/4 cup fresh dill, chopped
• 1/4 cup red onion, finely chopped
• 2 tbsp olive oil
• 2 tbsp lemon juice
• Salt and pepper to taste

Instructions

1. Cut each avocado in half and remove the pit. Scoop out a small portion from the center of each half to create a boat shape.
2. In a mixing bowl, combine cherry tomatoes, red onion, lemon juice, olive oil, salt, and pepper. Mix well and let it sit for 10 minutes to marinate.
3. Split the smoked salmon strips evenly among the 6 avocado halves.
4. Top each avocado half with a quarter of the marinated tomato mixture, then sprinkle feta cheese over the top.
5. Garnish with fresh dill and serve immediately.

Chef’s Insight

The combination of creamy avocado, smoky salmon, and tangy feta cheese creates a perfect harmony of flavors and textures in this paleo-friendly Greek breakfast.

Notes

Be sure to select ripe avocados for optimal creaminess and flavor. Adjust seasoning according to personal preference.