Keto Greek Brunch: Mouthwatering Mediterranean Avocado Boats with Feta Cheese & Spinach
Enjoy a scrumptious, easy-to-make Keto Greek brunch with these Mediterranean avocado boats packed full of creamy feta cheese, fresh spinach, and juicy cherry tomatoes, all drizzled in a zesty lemon dressing. This sensory experience brings the flavors of the Mediterranean to your table in this keto-friendly recipe!
Allergens
None
Ingredients
- 2 large ripe avocados
- 1 cup crumbled feta cheese
- 2 cups fresh spinach, chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup Kalamata olives, pitted and chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- Salt and black pepper, to taste
Instructions
- Cut each avocado in half and remove the seed. Use a spoon to gently scoop out a little bit of the flesh to create a well for the filling.
- In a mixing bowl, combine the feta cheese, spinach, cherry tomatoes, and Kalamata olives. Add salt and black pepper to taste.
- Drizzle the lemon juice over the avocado boats and gently toss the mixture.
- Stuff each avocado boat with the feta cheese mixture.
- In a separate bowl, whisk together the extra virgin olive oil and remaining lemon juice to create the dressing.
- Drizzle the dressing over the stuffed avocado boats and serve immediately.
Chef’s Insight
To maintain the perfect texture and flavor of the avocados, prepare and serve them immediately after cutting.
Notes
Feel free to customize the filling with your favorite Mediterranean ingredients such as artichoke hearts or bell peppers.