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Greek Salad Stuffed Avocados Fresh and Flavorful Treat

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- 2 ripe avocados, halved and pitted - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, finely chopped - 1 cup Kalamata olives, pitted and sliced - 1/2 cup feta cheese, crumbled - 2 tablespoons fresh parsley, chopped - 2 tablespoons olive oil - 1 tablespoon red wine vinegar (optional) - 1 teaspoon dried oregano - Salt and pepper to taste For this recipe, choose ripe avocados. They should feel soft but not mushy. Fresh cherry tomatoes add bright flavor. Use crisp cucumbers for crunch. Kalamata olives bring a nice briny taste. Crumbled feta cheese adds creaminess and tang. Fresh parsley brightens the dish. Olive oil enhances the richness, while red wine vinegar adds zing. - Avocados: Look for dark green skin. Gently squeeze; they should yield slightly. - Tomatoes: Choose plump, shiny tomatoes. Avoid any with blemishes or soft spots. - Cucumbers: Pick firm cucumbers with smooth skin. They should feel heavy for their size. - Onions: Select firm onions with no soft spots. The color should be vibrant. - Olives: Check the jar for freshness. They should have a good color and scent. - Parsley: Look for bright green leaves. Avoid wilted or yellowing leaves. These tips will help you find the best ingredients for your Greek salad stuffed avocados. Enjoy the process of selecting fresh produce! {{ingredient_image_1}} To start, grab a large mixing bowl. Add 1 cup of halved cherry tomatoes. Next, chop 1 cucumber into small pieces and toss it in. Finely chop half a red onion and mix it in as well. Now, take 1 cup of pitted Kalamata olives and slice them. Add those to the bowl too. Crumble 1/2 cup of feta cheese and sprinkle it in. Finally, chop 2 tablespoons of fresh parsley and add that for color. Drizzle 2 tablespoons of olive oil over this mixture. If you like a bit of tang, add 1 tablespoon of red wine vinegar. Sprinkle in 1 teaspoon of dried oregano, along with salt and pepper to taste. Gently toss everything together. This mix is full of bright flavors and textures. Now, let’s prepare the avocados. Take 2 ripe avocados and cut them in half. Remove the pit and scoop out a little of the flesh. This makes more room for the filling. You can chop this flesh and mix it into your salad for extra creaminess. Spoon the Greek salad mixture into each avocado half. Make sure to fill them generously and evenly. Each bite should be packed with flavor. Serve the stuffed avocados right away for the best taste. Place them on a colorful platter for a nice look. You can garnish with more parsley and a sprinkle of feta on top. For a finishing touch, drizzle a bit of olive oil around the platter. This adds a nice shine and enhances the flavors. Enjoy your fresh and tasty treat! To keep your avocados fresh, use lemon juice. The acid slows browning. Just brush a little on the cut sides. If you have leftovers, cover them tightly with plastic wrap. This helps keep air out, reducing browning. You can also store them in an airtight container with the pit still in. It helps keep them fresh a bit longer. Mix your salad gently. You want to keep the tomatoes whole and the feta in nice chunks. Start by combining the tomatoes, cucumber, onion, olives, and parsley in a large bowl. Then, drizzle in olive oil and add spices. Toss everything, but don’t squash the tomatoes. Taste as you go to make sure the flavors blend well. Want to amp up the taste? Try adding diced bell peppers or a dash of hot sauce. A sprinkle of fresh mint or basil adds a nice twist too. You can swap red wine vinegar for lemon juice for a bright taste. For a richer flavor, mix in some chopped sundried tomatoes. Each of these little changes brings new life to your Greek salad stuffed avocados. Pro Tips Choose Ripe Avocados: Make sure your avocados are perfectly ripe for the best flavor and creaminess. They should yield slightly to gentle pressure when squeezed. Customize Your Salad: Feel free to add other ingredients like bell peppers or artichoke hearts to the salad mixture for extra flavor and texture. Keep It Fresh: If you're preparing the stuffed avocados in advance, store the filling separately and assemble just before serving to prevent the avocado from browning. Experiment with Dressings: Try different dressings, like a lemon vinaigrette, for a new twist on the classic Greek salad flavor. {{image_2}} You can easily make this dish vegetarian. Simply leave out the feta cheese or use a plant-based cheese. For a vegan option, you can substitute the feta with a creamy avocado spread. This keeps the meal light and fresh while still full of flavor. Feel free to swap ingredients based on your needs. If you want to cut carbs, replace the avocado with bell peppers. For those avoiding dairy, try using nutritional yeast instead of feta. You can also switch Kalamata olives for green olives if you prefer a milder taste. These stuffed avocados make great appetizers. You can serve them at parties or family gatherings. They also work well as a side dish with grilled meats or fish. To make them more filling, pair with a light soup or a simple grain salad. Enjoy getting creative with your pairings! To store leftover stuffed avocados, cover them tightly with plastic wrap. This keeps air out and slows browning. If you have extra filling, store it in a separate container. This helps maintain freshness for both the avocado and the salad mixture. Use an airtight container for the filling. Glass or plastic containers work well. If you want to keep everything together, you can use a shallow dish with a lid. Just make sure it seals well. This keeps moisture in and prevents odors from other foods. Eat the leftovers within 1 to 2 days for the best taste. The avocado can brown quickly, so it’s best to eat them soon. If you see browning, scrape it off before eating. The filling can last longer, about 3 to 4 days, if stored properly. Yes, you can make parts of this recipe ahead of time. Prepare the salad filling a few hours before serving. Store it in the fridge. Just wait to stuff the avocados until right before eating. The avocados can brown quickly, so it’s best to fill them just before serving. If you want a different cheese, try goat cheese or ricotta. Both add a nice creaminess. For a dairy-free option, use a vegan feta or skip cheese altogether. You can also add more olives or nuts for flavor and texture. To check if an avocado is ripe, gently squeeze it in your hand. It should feel firm but give slightly. If it feels hard, it is not ripe. If it feels mushy, it is overripe. Look for a dark green skin color, but avoid any black spots. We covered a lot about making stuffed avocados. You now know the best ingredients, how to prepare the filling, and tips for freshness. We explored serving ideas, variations for diets, and how to store leftovers. My final advice is to enjoy experimenting with flavors. Stuffed avocados can be a fun and tasty treat. Use this guide to create your own delicious version. Happy cooking!

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Are you ready to elevate your meals with a burst of flavor? My Greek Salad Stuffed Avocados combine creamy avocados with fresh, vibrant ingredients. They’re perfect for a light lunch or a fun appetizer. In this article, I’ll guide you through selecting the best produce, preparing the filling, and assembling your delightful treat. Get ready to impress your friends and family with a dish that’s as fresh as it is flavorful!

Why I Love This Recipe

  1. Fresh and Healthy: This recipe is packed with fresh vegetables and healthy fats from avocados, making it a nutritious choice.
  2. Quick to Prepare: With only 15 minutes of prep time, this dish is perfect for busy weeknights or a last-minute gathering.
  3. Customizable: You can easily modify the ingredients to suit your taste or dietary preferences, making it versatile.
  4. Beautiful Presentation: The vibrant colors of the salad and the elegant avocado halves make for a stunning dish that impresses.

Ingredients

List of Ingredients

  • 2 ripe avocados, halved and pitted
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 red onion, finely chopped
  • 1 cup Kalamata olives, pitted and sliced
  • 1/2 cup feta cheese, crumbled
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar (optional)
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Additional Ingredient Notes

For this recipe, choose ripe avocados. They should feel soft but not mushy. Fresh cherry tomatoes add bright flavor. Use crisp cucumbers for crunch. Kalamata olives bring a nice briny taste. Crumbled feta cheese adds creaminess and tang. Fresh parsley brightens the dish. Olive oil enhances the richness, while red wine vinegar adds zing.

Tips for Choosing Fresh Produce

  • Avocados: Look for dark green skin. Gently squeeze; they should yield slightly.
  • Tomatoes: Choose plump, shiny tomatoes. Avoid any with blemishes or soft spots.
  • Cucumbers: Pick firm cucumbers with smooth skin. They should feel heavy for their size.
  • Onions: Select firm onions with no soft spots. The color should be vibrant.
  • Olives: Check the jar for freshness. They should have a good color and scent.
  • Parsley: Look for bright green leaves. Avoid wilted or yellowing leaves.

These tips will help you find the best ingredients for your Greek salad stuffed avocados. Enjoy the process of selecting fresh produce!

Step-by-Step Instructions

Preparation of the Filling

To start, grab a large mixing bowl. Add 1 cup of halved cherry tomatoes. Next, chop 1 cucumber into small pieces and toss it in. Finely chop half a red onion and mix it in as well. Now, take 1 cup of pitted Kalamata olives and slice them. Add those to the bowl too. Crumble 1/2 cup of feta cheese and sprinkle it in. Finally, chop 2 tablespoons of fresh parsley and add that for color.

Drizzle 2 tablespoons of olive oil over this mixture. If you like a bit of tang, add 1 tablespoon of red wine vinegar. Sprinkle in 1 teaspoon of dried oregano, along with salt and pepper to taste. Gently toss everything together. This mix is full of bright flavors and textures.

Assembling the Stuffed Avocados

Now, let’s prepare the avocados. Take 2 ripe avocados and cut them in half. Remove the pit and scoop out a little of the flesh. This makes more room for the filling. You can chop this flesh and mix it into your salad for extra creaminess.

Spoon the Greek salad mixture into each avocado half. Make sure to fill them generously and evenly. Each bite should be packed with flavor.

Serving Suggestions

Serve the stuffed avocados right away for the best taste. Place them on a colorful platter for a nice look. You can garnish with more parsley and a sprinkle of feta on top. For a finishing touch, drizzle a bit of olive oil around the platter. This adds a nice shine and enhances the flavors. Enjoy your fresh and tasty treat!

Tips & Tricks

How to Prevent Avocados from Browning

To keep your avocados fresh, use lemon juice. The acid slows browning. Just brush a little on the cut sides. If you have leftovers, cover them tightly with plastic wrap. This helps keep air out, reducing browning. You can also store them in an airtight container with the pit still in. It helps keep them fresh a bit longer.

Best Practices for Mixing the Salad

Mix your salad gently. You want to keep the tomatoes whole and the feta in nice chunks. Start by combining the tomatoes, cucumber, onion, olives, and parsley in a large bowl. Then, drizzle in olive oil and add spices. Toss everything, but don’t squash the tomatoes. Taste as you go to make sure the flavors blend well.

Enhancements for Extra Flavor

Want to amp up the taste? Try adding diced bell peppers or a dash of hot sauce. A sprinkle of fresh mint or basil adds a nice twist too. You can swap red wine vinegar for lemon juice for a bright taste. For a richer flavor, mix in some chopped sundried tomatoes. Each of these little changes brings new life to your Greek salad stuffed avocados.

Pro Tips

  1. Choose Ripe Avocados: Make sure your avocados are perfectly ripe for the best flavor and creaminess. They should yield slightly to gentle pressure when squeezed.
  2. Customize Your Salad: Feel free to add other ingredients like bell peppers or artichoke hearts to the salad mixture for extra flavor and texture.
  3. Keep It Fresh: If you’re preparing the stuffed avocados in advance, store the filling separately and assemble just before serving to prevent the avocado from browning.
  4. Experiment with Dressings: Try different dressings, like a lemon vinaigrette, for a new twist on the classic Greek salad flavor.

Variations

Vegetarian and Vegan Options

You can easily make this dish vegetarian. Simply leave out the feta cheese or use a plant-based cheese. For a vegan option, you can substitute the feta with a creamy avocado spread. This keeps the meal light and fresh while still full of flavor.

Ingredient Swaps for Dietary Preferences

Feel free to swap ingredients based on your needs. If you want to cut carbs, replace the avocado with bell peppers. For those avoiding dairy, try using nutritional yeast instead of feta. You can also switch Kalamata olives for green olives if you prefer a milder taste.

Serving as a Side Dish or Appetizer

These stuffed avocados make great appetizers. You can serve them at parties or family gatherings. They also work well as a side dish with grilled meats or fish. To make them more filling, pair with a light soup or a simple grain salad. Enjoy getting creative with your pairings!

Storage Info

How to Store Leftover Stuffed Avocados

To store leftover stuffed avocados, cover them tightly with plastic wrap. This keeps air out and slows browning. If you have extra filling, store it in a separate container. This helps maintain freshness for both the avocado and the salad mixture.

Best Containers for Storage

Use an airtight container for the filling. Glass or plastic containers work well. If you want to keep everything together, you can use a shallow dish with a lid. Just make sure it seals well. This keeps moisture in and prevents odors from other foods.

When to Consume Leftovers

Eat the leftovers within 1 to 2 days for the best taste. The avocado can brown quickly, so it’s best to eat them soon. If you see browning, scrape it off before eating. The filling can last longer, about 3 to 4 days, if stored properly.

FAQs

Can I make this recipe in advance?

Yes, you can make parts of this recipe ahead of time. Prepare the salad filling a few hours before serving. Store it in the fridge. Just wait to stuff the avocados until right before eating. The avocados can brown quickly, so it’s best to fill them just before serving.

What can I use instead of feta cheese?

If you want a different cheese, try goat cheese or ricotta. Both add a nice creaminess. For a dairy-free option, use a vegan feta or skip cheese altogether. You can also add more olives or nuts for flavor and texture.

How do I know when an avocado is ripe?

To check if an avocado is ripe, gently squeeze it in your hand. It should feel firm but give slightly. If it feels hard, it is not ripe. If it feels mushy, it is overripe. Look for a dark green skin color, but avoid any black spots.

We covered a lot about making stuffed avocados. You now know the best ingredients, how to prepare the filling, and tips for freshness. We explored serving ideas, variations for diets, and how to store leftovers. My final advice is to enjoy experimenting with flavors. Stuffed avocados can be a fun and tasty treat. Use this guide to create your own delicious version. Happy cookin

- 2 ripe avocados, halved and pitted - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, finely chopped - 1 cup Kalamata olives, pitted and sliced - 1/2 cup feta cheese, crumbled - 2 tablespoons fresh parsley, chopped - 2 tablespoons olive oil - 1 tablespoon red wine vinegar (optional) - 1 teaspoon dried oregano - Salt and pepper to taste For this recipe, choose ripe avocados. They should feel soft but not mushy. Fresh cherry tomatoes add bright flavor. Use crisp cucumbers for crunch. Kalamata olives bring a nice briny taste. Crumbled feta cheese adds creaminess and tang. Fresh parsley brightens the dish. Olive oil enhances the richness, while red wine vinegar adds zing. - Avocados: Look for dark green skin. Gently squeeze; they should yield slightly. - Tomatoes: Choose plump, shiny tomatoes. Avoid any with blemishes or soft spots. - Cucumbers: Pick firm cucumbers with smooth skin. They should feel heavy for their size. - Onions: Select firm onions with no soft spots. The color should be vibrant. - Olives: Check the jar for freshness. They should have a good color and scent. - Parsley: Look for bright green leaves. Avoid wilted or yellowing leaves. These tips will help you find the best ingredients for your Greek salad stuffed avocados. Enjoy the process of selecting fresh produce! {{ingredient_image_1}} To start, grab a large mixing bowl. Add 1 cup of halved cherry tomatoes. Next, chop 1 cucumber into small pieces and toss it in. Finely chop half a red onion and mix it in as well. Now, take 1 cup of pitted Kalamata olives and slice them. Add those to the bowl too. Crumble 1/2 cup of feta cheese and sprinkle it in. Finally, chop 2 tablespoons of fresh parsley and add that for color. Drizzle 2 tablespoons of olive oil over this mixture. If you like a bit of tang, add 1 tablespoon of red wine vinegar. Sprinkle in 1 teaspoon of dried oregano, along with salt and pepper to taste. Gently toss everything together. This mix is full of bright flavors and textures. Now, let’s prepare the avocados. Take 2 ripe avocados and cut them in half. Remove the pit and scoop out a little of the flesh. This makes more room for the filling. You can chop this flesh and mix it into your salad for extra creaminess. Spoon the Greek salad mixture into each avocado half. Make sure to fill them generously and evenly. Each bite should be packed with flavor. Serve the stuffed avocados right away for the best taste. Place them on a colorful platter for a nice look. You can garnish with more parsley and a sprinkle of feta on top. For a finishing touch, drizzle a bit of olive oil around the platter. This adds a nice shine and enhances the flavors. Enjoy your fresh and tasty treat! To keep your avocados fresh, use lemon juice. The acid slows browning. Just brush a little on the cut sides. If you have leftovers, cover them tightly with plastic wrap. This helps keep air out, reducing browning. You can also store them in an airtight container with the pit still in. It helps keep them fresh a bit longer. Mix your salad gently. You want to keep the tomatoes whole and the feta in nice chunks. Start by combining the tomatoes, cucumber, onion, olives, and parsley in a large bowl. Then, drizzle in olive oil and add spices. Toss everything, but don’t squash the tomatoes. Taste as you go to make sure the flavors blend well. Want to amp up the taste? Try adding diced bell peppers or a dash of hot sauce. A sprinkle of fresh mint or basil adds a nice twist too. You can swap red wine vinegar for lemon juice for a bright taste. For a richer flavor, mix in some chopped sundried tomatoes. Each of these little changes brings new life to your Greek salad stuffed avocados. Pro Tips Choose Ripe Avocados: Make sure your avocados are perfectly ripe for the best flavor and creaminess. They should yield slightly to gentle pressure when squeezed. Customize Your Salad: Feel free to add other ingredients like bell peppers or artichoke hearts to the salad mixture for extra flavor and texture. Keep It Fresh: If you're preparing the stuffed avocados in advance, store the filling separately and assemble just before serving to prevent the avocado from browning. Experiment with Dressings: Try different dressings, like a lemon vinaigrette, for a new twist on the classic Greek salad flavor. {{image_2}} You can easily make this dish vegetarian. Simply leave out the feta cheese or use a plant-based cheese. For a vegan option, you can substitute the feta with a creamy avocado spread. This keeps the meal light and fresh while still full of flavor. Feel free to swap ingredients based on your needs. If you want to cut carbs, replace the avocado with bell peppers. For those avoiding dairy, try using nutritional yeast instead of feta. You can also switch Kalamata olives for green olives if you prefer a milder taste. These stuffed avocados make great appetizers. You can serve them at parties or family gatherings. They also work well as a side dish with grilled meats or fish. To make them more filling, pair with a light soup or a simple grain salad. Enjoy getting creative with your pairings! To store leftover stuffed avocados, cover them tightly with plastic wrap. This keeps air out and slows browning. If you have extra filling, store it in a separate container. This helps maintain freshness for both the avocado and the salad mixture. Use an airtight container for the filling. Glass or plastic containers work well. If you want to keep everything together, you can use a shallow dish with a lid. Just make sure it seals well. This keeps moisture in and prevents odors from other foods. Eat the leftovers within 1 to 2 days for the best taste. The avocado can brown quickly, so it’s best to eat them soon. If you see browning, scrape it off before eating. The filling can last longer, about 3 to 4 days, if stored properly. Yes, you can make parts of this recipe ahead of time. Prepare the salad filling a few hours before serving. Store it in the fridge. Just wait to stuff the avocados until right before eating. The avocados can brown quickly, so it’s best to fill them just before serving. If you want a different cheese, try goat cheese or ricotta. Both add a nice creaminess. For a dairy-free option, use a vegan feta or skip cheese altogether. You can also add more olives or nuts for flavor and texture. To check if an avocado is ripe, gently squeeze it in your hand. It should feel firm but give slightly. If it feels hard, it is not ripe. If it feels mushy, it is overripe. Look for a dark green skin color, but avoid any black spots. We covered a lot about making stuffed avocados. You now know the best ingredients, how to prepare the filling, and tips for freshness. We explored serving ideas, variations for diets, and how to store leftovers. My final advice is to enjoy experimenting with flavors. Stuffed avocados can be a fun and tasty treat. Use this guide to create your own delicious version. Happy cooking!

Greek Salad Stuffed Avocados

A fresh and healthy dish featuring avocados filled with a vibrant Greek salad.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer
Cuisine Greek
Servings 2
Calories 350 kcal

Ingredients
  

  • 2 whole ripe avocados, halved and pitted
  • 1 cup cherry tomatoes, halved
  • 1 whole cucumber, diced
  • 1/2 whole red onion, finely chopped
  • 1 cup Kalamata olives, pitted and sliced
  • 1/2 cup feta cheese, crumbled
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar (optional)
  • 1 teaspoon dried oregano
  • to taste salt and pepper

Instructions
 

  • Start by preparing the filling: In a large mixing bowl, combine the cherry tomatoes, diced cucumber, chopped red onion, sliced Kalamata olives, crumbled feta cheese, and fresh parsley.
  • Drizzle the olive oil and red wine vinegar (if using) over the salad mixture. Sprinkle with dried oregano, salt, and pepper. Gently toss everything together until well combined.
  • Carefully scoop out a small portion of the flesh from the avocado halves to create more space for the filling. You can chop this flesh into small pieces and mix it into the salad for added creaminess.
  • Spoon the Greek salad mixture into each avocado half generously, making sure to distribute it evenly.
  • Serve the stuffed avocados immediately for the freshest flavor.

Notes

Serve the stuffed avocados on a colorful platter, garnished with additional parsley and a sprinkle of feta on top for an appealing finish. For added flair, drizzle a bit of olive oil around the platter.
Keyword avocado, Greek, healthy, salad, vegetarian

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