Today we bring you two delicious recipes all in one to make the most of your avocado-lemon box. Yeppp, two recipes in one, not kidding!
Stuffed avocados are a delicious option for an original way of eating your salad. They can be combined in a thousand different ways and today we propose two different ideas so that everyone can enjoy them: a vegan option and another inspired in Greek style salads, with feta cheese.
Ingredients for four portions
- 2 ripe tomatoes or 350 of cherry tomatoes
- extra virgin olive oil
- 1 organic lemon1 red onion (or half an onion if you are only making one of the options)
- 2 tablespoons chopped parsley
- white wine vinegar
- some mint and oregano
- half a cucumber (non-vegan option)
- 150 g feta cheese (non-vegan option)
- half a green pepper (vegan option)
- 75 g (half a cup) cooked beans (vegan option)
- 2 tablespoons sweet corn (vegan option)
Preparation of the stuffed avocados
If you are going to prepare both options at the same time, cut all the ingredients (cucumber, pepper, onion, tomato, and feta cheese) into small cubes and separate them into two separate bowls, and add the other ingredients that do not need to be cut.
Prepare the dressings: olive oil, lemon juice, salt, white wine vinegar, mint, oregano and chopped parsley and dress the two bowls.
Cut the two avocados in half, remove the pits and cut the flesh into small cubes and sprinkle with lemon juice. Here you can see tips on how to cut an avocado correctly and how to know if it is ripe. We reserve the skin because it will serve us as a “plate”.
Add the cubes to the two bowls and mix.
Finally, using a soup spoon, fill the avocados, and that’s it!
In ten minutes we will have a delicious and healthy recipe, and in two different options!
We hope you liked it and that you put it into practice.
Happy rest of the week!