Feta Stuffed Avocados Recipes

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AVOCADO HALVES STUFFED WITH TOMATO AND FETA



Avocado Halves Stuffed with Tomato and Feta image

Halved avocados are the base for many quick meals like this Mediterranean one.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 2 halves

Number Of Ingredients 7

1 ripe avocado
1 small ripe tomato, cut into 1/4-inch dice
1 tablespoon crumbled feta cheese
1 tablespoon freshly squeezed lemon juice
1 teaspoon fresh chives, chopped
2 teaspoons raw pumpkin seeds
Salt and freshly ground black pepper

Steps:

  • Halve avocado lengthwise, and remove the pit. Top each half with tomato and feta. Drizzle with lemon juice, and garnish with chives and pumpkin seeds. Season with salt and pepper, and serve.

BACON STUFFED AVOCADOS



Bacon Stuffed Avocados image

They are what they sound like. Delicious. Serve as appetizer. Doesn't need too much sauce. Just adds the perfect amount of flavor!

Provided by jessielee1389

Categories     Meat and Poultry Recipes     Pork     Bacon     Appetizers

Time 30m

Yield 8

Number Of Ingredients 8

8 slices bacon
½ cup butter
¼ cup brown sugar
¼ cup red wine vinegar
1 tablespoon soy sauce
2 cloves garlic, chopped
salt to taste
4 avocados - halved, pitted, and peeled

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
  • Mix butter, brown sugar, vinegar, soy sauce, and garlic in a saucepan; cook and stir mixture over medium heat until sugar is dissolved, about 10 minutes.
  • Sprinkle avocado halves with salt; fill each half with crumbled bacon. Drizzle sauce over filled avocados.

Nutrition Facts : Calories 333.4 calories, Carbohydrate 14.1 g, Cholesterol 40.5 mg, Fat 30.1 g, Fiber 6.8 g, Protein 5.7 g, SaturatedFat 10.7 g, Sodium 413.7 mg, Sugar 5.1 g

TOMATO SALAD-STUFFED AVOCADOS



Tomato Salad-Stuffed Avocados image

My husband requests this every year for his birthday. It's so pretty and looks like you fussed. You'll be the only one who knows how simple it is to make. -Charmie Fisher, Fontana, California

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 10

2 small tomatoes, chopped
2/3 cup crumbled feta cheese
1/3 cup chopped red onion
2 tablespoons minced fresh parsley
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon pepper
2 medium ripe avocados, halved, pitted and peeled

Steps:

  • In a small bowl, combine the first nine ingredients. Spoon into avocado halves. Serve immediately.

Nutrition Facts : Calories 267 calories, Fat 23g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 265mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 7g fiber), Protein 6g protein.

STUFFED AVOCADO WITH SPICY BEANS & FETA



Stuffed avocado with spicy beans & feta image

This super speedy meal is packed with vegetarian sources of protein - top creamy avocados with spicy kidney beans and crumbled cheese

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Supper

Time 11m

Number Of Ingredients 9

½ tsp cumin seeds
210g can red kidney beans , drained
1 large lime , zest and juice of 1/2, the other 1/2 cut into wedges
3 tomatoes , diced
1 banana shallot , finely chopped
1 green chilli , deseeded and finely chopped
generous handful coriander , chopped, plus a few extra leaves
85g feta
1 large or 2 small avocados , stoned and peeled

Steps:

  • Put the cumin seeds in a small pan on the hob and lightly toast. Tip into a large bowl and mix with the beans, lime zest and juice, tomatoes, shallot, chilli and coriander. Crumble in the feta and gently toss.
  • Serve on top of the avocado halves, scattering with a few extra coriander leaves and squeezing over a little extra lime from the wedges.

Nutrition Facts : Calories 411 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 7 grams sugar, Fiber 12 grams fiber, Protein 14 grams protein, Sodium 2.2 milligram of sodium

PEACH, FETA, AND MINT-STUFFED AVOCADO RECIPE BY TASTY



Peach, Feta, And Mint-stuffed Avocado Recipe by Tasty image

Here's what you need: ripe avocado, oil, honey, peach, feta cheese, small mint leaf

Provided by Joey Firoben

Categories     Snacks

Time 30m

Yield 2 servings

Number Of Ingredients 6

1 ripe avocado
oil, for brushing
honey, to taste
1 peach, chopped
feta cheese, crumbled, to taste
small mint leaf, to taste

Steps:

  • Preheat gas grill on high heat.
  • Using a sharp knife, slice the avocados in half by cutting in a straight line around the pit.
  • Place the avocado half containing the pit in your hand and face it away from you. Gently stick the tip of the knife into the side of the pit and carefully pry it out of the avocado. For a ripe avocado, the pit will pop out with little effort. You can hold a kitchen towel in your hand and place the avocado in the towel for added protection from the edge of your knife.
  • Place the avocado halves on a tray. Using a pastry brush, brush oil on each of the avocado halves.
  • Place the avocados on the grill, flesh side down, and grill for 3-4 minutes, until grill marks appear.
  • Remove the avocados and brush with honey.
  • Stuff the avocados with peaches, feta, and mint leaves.
  • Nutrition Calories: 2617 Fat: 277 grams Carbs: 31 grams Fiber: 5 grams Sugars: 25 grams Protein: 12 grams
  • Enjoy!

Nutrition Facts : Calories 288 calories, Carbohydrate 17 grams, Fat 25 grams, Fiber 6 grams, Protein 2 grams, Sugar 9 grams

AVOCADO FETA SALAD



Avocado Feta Salad image

A personal favorite. Adjust the feta to personal taste.

Provided by Jonathan Shields

Categories     Salad     Vegetable Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 8

3 cups cubed avocado
¼ cup olive oil
3 tablespoons lime juice
2 tablespoons lemon juice
6 cloves garlic, crushed
1 teaspoon kosher salt
¼ teaspoon ground black pepper
¼ cup diced feta cheese

Steps:

  • Place avocado cubes in a bowl.
  • Whisk olive oil, lime juice, lemon juice, garlic, salt, and pepper together in a bowl; mix in feta cheese. Pour dressing over avocado cubes; toss to coat.

Nutrition Facts : Calories 352.7 calories, Carbohydrate 13.4 g, Cholesterol 14 mg, Fat 33.4 g, Fiber 7.7 g, Protein 4.9 g, SaturatedFat 6.6 g, Sodium 665.1 mg, Sugar 1.8 g

FETA-STUFFED AVOCADOS



Feta-Stuffed Avocados image

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.

Provided by waynejohn1234

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

2/3 cup small cubes feta cheese
1/4 cup short slivers sweet red pepper
2 tablespoons finely chopped green onions
1/4 cup sliced black olives (preferably Kalamata)
1/2 teaspoon oregano
2 tablespoons olive oil
1 tablespoon raspberry vinegar or 1 tablespoon cider vinegar
2 ripe avocados
1 teaspoon lemon juice

Steps:

  • Combine feta, red pepper, green onions, olives, oregano, oil and vinegar.
  • Stir well and set aside.
  • This can be made ahead to this point, covered and refrigerated until about 1 hour before serving.
  • Just before serving, carefully cut the avocados in half lengthwise.
  • Remove the pit.
  • With a fork, scrape the cavity a little to loosen the pulp and make cavity more rounded.
  • Brush surfaces with the lemon juice.
  • Fill with the feta mixture and serve immediately.

Nutrition Facts : Calories 300, Fat 27.7, SaturatedFat 6.9, Cholesterol 22.3, Sodium 360.2, Carbohydrate 11, Fiber 7.3, Sugar 2.2, Protein 5.8

GREEK COUSCOUS SALAD STUFFED AVOCADOS



Greek Couscous Salad Stuffed Avocados image

I make this recipe on repeat not only because it's delicious, but because it's so convenient for meal prepping for the week. I like to make the couscous salad and the vinaigrette the beginning of the week and refrigerate them in separate airtight containers. Then when I'm ready for lunch or a snack, I'll dress the amount of salad I want and serve it over an avocado for a quick, delicious and filling meal. It's also perfect to have on hand when my friends visit because it takes no time at all to put together and the presentation looks fantastic.

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 to 8 servings

Number Of Ingredients 13

1 tablespoon unsalted butter
Kosher salt and freshly cracked black pepper
1/2 cup organic couscous
10 cherry tomatoes (about 4 ounces), each cut into 6 wedges (about 3/4 cup)
1 Persian cucumber (about 3 ounces), finely diced (about 1/2 cup)
1/4 medium red onion (about 2 ounces), finely chopped (about 1/3 cup)
12 pitted kalamata olives (about 1 1/2 ounces), finely chopped (about 1/4 cup)
1/2 cup crumbled feta
1/4 cup packed flat-leaf parsley leaves and stems, roughly chopped
1/4 cup roasted garlic hummus (see Cook's Note)
1 lemon, zested and juiced, plus more for squeezing
1 tablespoon extra-virgin olive oil
4 ripe medium avocados, halved and pitted

Steps:

  • Put the butter, 1/4 teaspoon salt and 1/2 cup water in a small saucepan and cook over medium-high heat until boiling. Stir to incorporate the melted butter, then stir in the couscous, cover with a tight-fitting lid and remove from the heat. Let stand until the couscous absorbs the water completely and is tender, about 5 minutes. Remove the lid, fluff with a fork and transfer to a large bowl.
  • Stir in the tomatoes, cucumbers, onions, olives, feta and parsley until evenly combined. Set aside.
  • Whisk together the hummus, lemon zest, lemon juice, oil and 1 tablespoon water in a small bowl. Season with salt and pepper if desired. Pour the hummus vinaigrette over the couscous salad and toss to combine.
  • Scoop each avocado half from its skin with a large spoon. Squeeze 1 or 2 drops of lemon juice over each half, season with salt and top with a heaping 1/3 cup of the couscous salad. Serve immediately.

FETA STUFFED AVOCADOS



Feta Stuffed Avocados image

This is from "Can-Am Cooks", from the Can-Am world police and fire games. Posted for ZWT #6!

Provided by Cadillacgirl

Categories     Lunch/Snacks

Time 10m

Yield 4 avocado halves, 4 serving(s)

Number Of Ingredients 9

2/3 cup feta (small cubes)
1/4 cup sweet red pepper (short slivers)
2 tablespoons scallions, chopped
1/4 cup black olives, sliced
1/2 teaspoon dried oregano
2 tablespoons olive oil
1 tablespoon raspberry vinegar (or cider)
2 ripe avocados
1 teaspoon lemon juice

Steps:

  • Combine feta, red pepper, green onion, olives, oregano, olive oil and vinegar, stir well, and set aside. (this can be made ahead, covered and refrigerated until about an hour before serving).
  • Just before serving, cut the avocados in half lengthwise, remove the pit and discard.
  • Brush the surface of the pulp with lemon juice, fill the cavities with the stuffing mix and serve immediately!

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