Keto Greek Salad Stuffed Avocado with Feta & Kalamata Olives

Allergens

Dairy (feta), Olive

Ingredients

• 2 ripe Hass avocados
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 red onion, finely chopped
• 1/2 cup kalamata olives, pitted and halved
• 1 cup crumbled feta cheese
• 1/4 cup fresh dill, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• Salt and pepper to taste

Instructions

1. In a large mixing bowl, combine cherry tomatoes, cucumber, red onion, kalamata olives, dill, and parsley.
2. In a separate small bowl, whisk together olive oil, red wine vinegar, salt, and pepper.
3. Pour the dressing over the salad ingredients and toss to combine.
4. Cut each avocado in half and remove the pit. Using a spoon, carefully scoop out a small portion of the avocado flesh to create a larger well.
5. Fill the well with the Greek salad mixture, pressing it gently into the avocado halves.
6. Top with crumbled feta cheese and enjoy immediately.

Chef’s Insight

The contrast of creamy avocado, tangy feta, and crunchy vegetables creates a harmonious balance of flavors and textures.

Notes

This recipe is suitable for a keto diet due to its high-fat content and low carbohydrate ingredients.