Best Avocado Halves Stuffed With Tomato And Feta Recipes

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

Ingredients

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.

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

Ingredients

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!

BAKED STUFFED AVOCADOS WITH QUINOA, TOMATOES AND FETA

Baked Stuffed Avocados With Quinoa, Tomatoes and Feta image

Make and share this Baked Stuffed Avocados With Quinoa, Tomatoes and Feta recipe from Food.com.

Provided by Glori-B

Categories Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 avocados
2 cups cooked quinoa
1 tomatoes, diced
1 cup feta, crumbled
1 pinch salt and pepper, to taste

Steps:

Preheat oven to 375.
Cook 1 cup of quinoa in 2 cups of water, or according to your package directions.
Slice avocado in half, remove pit and cut the avocado criss-cross (be careful not to cut through the skin) and then remove avocado pieces and set aside in large bowl. Retain skins. Set aside.
Dice tomato, add to avocado. Gently stir to combine.
When finished cooking, add quinoa to avocado and tomato. Gently stir to combine.
Mound avocado, tomato, quinoa mix into avocado shells. Top with feta cheese. Bake 12 minutes / until feta is melted.
Serve hot. Salt and pepper to taste.

Nutrition Facts : Calories 376.3, Fat 24.6, SaturatedFat 7.8, Cholesterol 33.4, Sodium 433.6, Carbohydrate 31, Fiber 9.7, Sugar 3, Protein 11.7

TOMATO, BASIL, AVOCADO AND FETA STACKS

Tomato, Basil, Avocado and Feta Stacks image

This simple, healthy dish is a showstopper-it's a big colorful stack of summer flavors.

Provided by Marina Delio

Categories HarperCollins Salad Tomato Basil Avocado Feta Summer HarperCollins Appetizer Side

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 avocados
Salt and freshly cracked pepper to taste
2 red heirloom tomatoes, thinly sliced
2 tablespoons extra-virgin olive oil
2 teaspoons balsamic vinegar
4 ounces feta cheese
1 cup fresh basil leaves

Steps:

With a small knife, cut the avocados in half crosswise. Remove the pits. Using a spoon, carefully scoop out the avocado flesh in one piece from each half. Cut into thin slices crosswise. Lightly sprinkle tomatoes and avocado with salt and pepper and drizzle with olive oil and balsamic vinegar. Cut the feta into thin slices. Layer the tomatoes, avocado, feta, and basil in stacks on plates.