Ingredients
-
2/3
-
1/4
-
2
-
1/4
-
1/2
-
2
-
1
-
2
-
1
-
-
-
-
-
-
Directions
Feta-Stuffed Avocados, This is from a cookbook called The Everyday Gourmet and the recipes are always unusual This is no exception and makes an interesting starter course Hope you enjoy , LOVED this! Makes a nice light summer meal with a salad Followed recipe as is, except used fresh oregano Will make this again!, Wow, this one is a keeper, and a good alternative to Greek salad for those of us who find the latter a bit too strident! used yellow pepper because I had it on hand, worked well I found I had about a half cup of the feta mixture left over, so it went into DD’s lunch box the next day
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Steps
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1
Done
|
Combine Feta, Red Pepper, Green Onions, Olives, Oregano, Oil and Vinegar. |
|
2
Done
|
Stir Well and Set Aside. |
|
3
Done
|
This Can Be Made Ahead to This Point, Covered and Refrigerated Until About 1 Hour Before Serving. |
|
4
Done
|
Just Before Serving, Carefully Cut the Avocados in Half Lengthwise. |
|
5
Done
|
Remove the Pit. |
|
6
Done
|
With a Fork, Scrape the Cavity a Little to Loosen the Pulp and Make Cavity More Rounded. |
|
7
Done
|
Brush Surfaces With the Lemon Juice. |
|
8
Done
|
Fill With the Feta Mixture and Serve Immediately. |
