Greek Salad Stuffed Avocados


2 large Chilean avocados
1 tablespoon fresh lemon juice
2/3 cup tiny cherry tomatoes, sliced in half
2/3 cup chopped cucumber
1 tablespoon minced shallot
1/3 cup Greek olives
2 teaspoon capers
1/3 cup feta cheese
1 tablespoon extra-virgin olive oil
splash of red wine vinegar
handful of fresh mint or basil leaves
generous pinch of sea salt flakes + ground black pepper


Cut avocados in half, remove pits, and rub open flesh with lemon juice. Gently scoop and arrange cherry tomatoes, cucumber, shallot, olives, capers and feta into the avocado bowls. Drizzle with a bit of olive oil and a tiny splash of red wine vinegar. 

Top with herbs and additional salt and pepper as desired. Eat right away.

Serves 4