Roasted Red Pepper Appetizer

by Mary Papoulias-Platis

Post image for Roasted Red Pepper Appetizer

This roasted red pepper appetizer is one of my favorites that I entertain with all year long. If you can’t find colorful peppers in your supermarket, substitute bottled or prepared peppers from the deli. Green peppers don’t work in this recipe. For serving suggestions,  I use an artisan bread to soak up all their juices, but crackers or pita bread work just as well. If you have any leftover peppers, they keep in your refrigerated for many days. They can be added to sandwiches, placed in omelets, or added to your favorite pasta dish. This is one staple I keep in my refrigerator at all times! Make this ahead of time and keep refrigerated, and serve at room temperature. Use leftovers for sandwiches, added to your eggs, or top any protein for that extra flavor punch!

Print

Roasted Pepper Appetizer with Balsamic Vinegar

A fabulous appetizer to start your meal with, simple and a quick served with a loaf of warm bread.
Course Appetizer
Cuisine Greek
Keyword balsamic, roasted, sweet peppers
Author Mary Papoulias-Platis

Ingredients

  • 2 red bell peppers
  • 2 yellow bell peppers
  • 2 orange bell peppers
  • 2-3 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 -2 large garlic cloves, minced
  • 1-2 tablespoons balsamic vinegar or red wine vinegar
  • 1 loaf of artisan bread or 1 baguette, sliced

Instructions

  1. Wash and pat the peppers dry. Place the bell peppers on a sheet pan. Broil on high until the skins are blackened. Check and rotate the peppers frequently, do not leave alone.
  2. Once blackened place the peppers in a dish and cover with plastic wrap for 10-15 minutes. While still warm, carefully peel the blackened skin off the peppers. Gently pull the stem off . Slice in half and remove the seeds and white pith inside the pepper.
  3. Cut into strips about 1/2 inch thick and place in a deep flat dish.
  4. Add minced garlic, olive oil, and vinegar. Refrigerate and let the peppers marinate until ready to serve.

Recipe Notes

For a Party: Can be made several days ahead and served at room temperature.

 

Roasted red pepper appetizer.

Try growing red peppers in your garden, they are a summer crop and bring many peppers per bush.

Fresh red peppers.

Renne’s garden seeds can be purchased on her site. You can get many varietals you don’t see in the garden centers. Don’t these look delicious. No room for a garden, grab a large garden pot and watch them grow.

Renee Garden Pepper Seeds

Enjoy the many other recipes on my blog:

Lamb Stuffed Green Peppers

Kalamata Olive Spread with Mini Sweet Peppers

Red Lentil Salad with Red Peppers, Oranges and Basil

 

Happy Gardening…

Mary Platis

{ 10 comments }

Greek Roasted Eggplant Dip “Melitzanosalata”

by Mary Papoulias-Platis

Post image for Greek Roasted Eggplant Dip “Melitzanosalata”

This Greek Roasted Eggplant Dip has been in our family for many years. I serve this at all my holiday dinners, as well as at my catering events.  What’s nice about this dip is that it can be prepared ahead of time, which can help with the advance preparation of a big meal. Try and use a high quality extra virgin olive oil in this recipe only, it makes a big difference! The taste comes through and adds another level of flavor. To learn more about olive you can purchase my cookbook, below. Bread is my choice for a dipper, pita, crackers or chips can also be used.

Eggplant comes in many different sizes and textures. I tend to use the meatiest eggplant, which are the long rounded ones pictured below.

Globe eggplant

You can use other varieties, but the cooking times will vary. If you do use the longer version, they are not as meaty so you will have to buy more eggplants.

To see a more detailed instructions please visit: How to Roast Eggplant post.

 

Roasting Eggplant

Roasting the eggplant elevates of the flavor and gives you a smokiness, which is added flavor to your dip!

Use the pulp only!

Let cool slightly, and scoop out the flesh.

Use a food processor until smooth.

Add to your food processor until smooth. For a more chunky dip, you can use a mortar and pestle, or break up with potato masher.

Print

Greek Roasted Eggplant Dip “Melitzanosalata”

Appetizers that are healthy can be hard to find - but this eggplant dip is healthful as well as savory with the addition of fresh parsley.

Course Appetizer
Cuisine Greek
Keyword CaliforniaGreek, dip, eggplant, Greek
Servings 6
Author Mary Papoulias-Platis

Ingredients

  • 2-3 purple round eggplants
  • 4-6 garlic cloves, minced
  • 1/4 to 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 1 bunch of fresh parsley, finely chopped
  • 1-1 1/2 teaspoons salt
  • 1/4-1/2 teaspoons pepper
  • 1 baguette loaf, 1 package of pita bread, sliced or crackers
  • Note: Use the large round eggplant

Instructions

  1. Pre-heat oven to 375 degrees.

  2. Wash eggplant, pat dry, and puncture skin of the eggplant with a sharp knife in several places.

  3. Place on a cooking sheet or sheet pan and bake for one hour.
  4. Remove from oven and let cool slightly.

  5. While eggplant is warm to touch, cut in halve lengthwise and scoop out pulp with a spoon into a medium bowl.

  6. Place pulp in a food processor, blender, or use a hand blender and blend until smooth.

  7. Place back into bowl and add, garlic, olive oil, vinegar, salt, pepper, and parsley. Mix gently.

  8. Refrigerate for at least 4 hours until cool. Taste for more salt or pepper.
  9. Slice baguette and place around bowl. Or cut pita rounds like pie shape triangles and serve alongside the dip.

Recipe Notes

For a Party: Can be made 1-2 days ahead. This recipe can be doubled for a large crowd.

If you love eggplant as much as I do please visit more recipes here:

Weekend Eggplant Moussaka

Stuffed Eggplant with Grains

Eggplant Potato Phyllo Pie

 

 

Add this to your recipe box,

Learn all about extra virgin olive oil.

BUY COOKBOOK HERE

{ 5 comments }

Gazpacho Soup with Oranges and Avocado

by Mary Papoulias-Platis

Post image for Gazpacho Soup with Oranges and Avocado

In the Spring, I set out to plant a Greek garden with all the vegetables I need for a summer meal. With an abundance of tomatoes in my garden, this Gazpacho with Oranges and Avocados is a perfect cold soup for a summer evening and can be made ahead of time and allowed to marinate while you’re at work. Use it for company, just serve with pita bread and a slice of feta cheese. The use of Greek basil and Greek oregano will give it the kick you need to enhance this chunky-style Greek dish. This can be served as an appetizer, main dish, or a side with any meat.

Don’t skip the Avocados!

One fruit I just love are our avocados here in California. We have so many varietals, I often visit the farmer’s market to see what I can find. Once, I found my favorites, I found them at our local nursery and planted two trees in our backyard. Now, it’s takes a few years for the trees to mature, so you must have patience. MY love for avocados started as a young girl in my uncle’s avocado grove. He grew acres and acres of avocados. And our favorite meal was his avocado sandwiches- what a treat!

Tip on choosing the right avocado!

My favorite is the Reed!

Ready for the market!

Here is my mother and aunt relaxing on the avocado ranch, one of my favorite pictures I cherish!

Print

Gazpacho Soup with Oranges and Avocado

Try this simple and quick recipe for any hot summer day. It's so refreshing and can be made ahead of time, to be enjoyed for dinner.
Course Soup
Cuisine California
Keyword avocado, Califonria, cold soup, oranges
Servings 8 people
Author Mary Papoulias-Platis

Ingredients

  • 6 fresh tomatoes, cut into 1/4 inch dice (about 4 cups)
  • 2 medium red bell peppers, cut into 1/4 inch dice (about 2 cups)
  • 2 cucumbers, peeled and seeded, cut into 1/4 inch dice
  • 1/2 small sweet onion, peeled and minced
  • 2 medium garlic cloves, minced
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/3 cup red wine vinegar
  • 5 cups tomato juice
  • 1 teaspoon hot pepper sauce, optional
  • 1 cup water
  • 2 teaspoons of fresh Greek oregano, minced
  • 2 teaspoons of fresh Greek basil, minced
  • Garnish:
  • 2 avocados, thinly sliced
  • 2 oranges, peeled and sectioned
  • Extra-virgin olive oil

Instructions

  1. Combine the tomatoes, red pepper, cucumber,onion, garlic, salt, vinegar, pepper in a large glass bowl.
  2. Let sit for 10 -15 minutes. Stir in tomato juice, 1 cup water, hot sauce, basil, and oregano . Cover and refrigerate for 3 hours or up to 2 days.
  3. Before serving top with a thin slice of avocado and orange. Drizzle with extra virgin olive oil.

Enjoy visiting my many avocado recipes:

Greek Avocado Ceviche

Grapefruit and Avocado Cabbage Slaw

Avocado Risotto with Lime and Olive Oil

California Avocado Salsa with Jicama Chips

 

{ 1 comment }

Phyllo Cheese Triangles “Tiropetes”

by Mary Papoulias-Platis

Post image for Phyllo Cheese Triangles “Tiropetes”

If you love feta cheese, these Phyllo Cheese Triangles will be worth making for your family or guests! Make them ahead and freeze them then just pop them in the oven. Serve them with beer and wine as a great party favorite! My mother loved making these appetizers during special occasions and for Sunday dinners. I have to tell you this is my favorite appetizer of all. They come out of the oven warm and crispy, with a tang of hot feta cheese that envelopes your mouth. These are very traditional so do ask for them at your favorite Greek restaurant. These are a must for your holiday table. You can find phyllo at your local grocery store. Or you can go online at Fillo Factory.

If you are having trouble finding phyllo here are a few tips.
  1. Check the freezer section at your local grocer.
  2. Find a busy store when purchasing, phyllo gets crumbly when old.
  3. Buy more than one at a time, to ensure you have a workable batch.
  4. Always have a box defrosted in your refrigerator to help with last-minute baking.

 

Print

Phyllo Cheese Triangles "Tiropetes"

Need a quick appetizer? Try these creamy cheese-filled triangles wrapped in a crunchy phyllo dough. I make these and freeze them on a tray for the next drop-in guest or party.

Course Appetizer
Cuisine California Greek
Keyword appetizer, feta, Greek, phylllo
Servings 15
Author Mary Papoulias-Platis

Ingredients

  • 1/2 pound feta cheese, crumbled
  • 1 cup full fat cottage cheese, small curds
  • 1 egg beaten
  • 1 tablespoon fresh parsley, finely chopped
  • 1 stick butter, melted
  • 1/2 pound phyllo sheets (1/2 box) defrosted overnight in the freezer and at room temperature

Instructions

  1. In a medium bowl add crumbled feta. Add the cottage cheese and egg and mix thoroughly. Mix in parsley.

  2. Remove defrosted phyllo from the box and unroll. Working on a kitchen towel or parchment paper, remove one sheet and place on a work surface. Butter the top with butter. Lay the second sheet and butter.

  3. With a sharp knife cut phyllo lengthwise into 3 long and even strips. Place a teaspoon of the feta filling at the end closest to you and fold like a flag. Making a triangle shape.

  4. Place on a buttered sheet pan seam side down. Butter the top of each triangle.

  5. Bake for 20-25 minutes until golden brown in a 375 degree oven.

Recipe Notes

For a party, the triangles can be remove from the freezer frozen, without thawing allowing a few more minutes to cook. Freeze triangles raw uncooked on a flat surface in a sheet tray. May be stacked between parchment paper after freezing.

Greek Cheese Tiropetes

If you need more help, here is a post I wrote on Working with Phyllo Dough.

As you guessed, I’m Greek and have a section in my category listed just for my Phyllo Recipes.

Let’s get to work, learning about Phyllo!

Mary 

{ 12 comments }

Ouzo Shrimp with Couscous – Garides

by Mary Papoulias-Platis

Post image for Ouzo Shrimp with Couscous – Garides

Many of the dishes I present on my blog have been in my recipe box for many years. This ouzo marinated shrimp has been updated with a side of fluffy couscous. I wanted to update this recipe with a more healthful substitute for white rice. I chose couscous because it has a mild taste, and it marries easily with Greek spices and flavors. Find ouzo at your local liquor store.  It’s a very popular anise-flavored liquor. You can leave out the liquor if you like and just substitute a lemon-olive oil with garlic marinade . Add Greek dried spices such as oregano for a punch of flavor. If you cannot find couscous check for a natural food store near you. Or go online to Bob’s Red Mill to purchase your couscous.

Print

Ouzo Shrimp with Couscous "Garides"

Ouzo Shrimp is a very popular Greek dish, served mostly in the summertime on the BBQ. Traditionally it is made with white rice, but occasionally I like to change it up and use a healthier alternative. Couscous is light, and supports the Ouzo Shrimp.

Course Main Course
Cuisine California Greek
Keyword couscous, ouzo, shrimp
Servings 6
Author Mary Papoulias-Platis

Ingredients

Shrimp Ingredients

  • 2 pounds jumbo shrimp, peeled and deveined
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1 tablespoon Greek Ouzo
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon basil, coarsely chopped

Couscous Ingredients

  • 1 box couscous
  • 2 cups chicken or vegetable broth
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons extra virgin olive oil- divided
  • 2 large tomatoes, chopped
  • 1 medium cucumber, chopped
  • 1/4 cup basil, finely chopped
  • 1/2 cup green onions, chopped
  • 1/4 cup toasted pine nuts
  • 1/2 cup raisins, marinated and drained
  • 1 tablespoon Greek ouzo

Instructions

Shrimp Instructions

  1. Place shrimp in a large bowl. Add the lemon juice, garlic, salt, 1 tablespoon ouzo, and 2 tablespoons extra virgin olive oil.

  2. Toss to mix, set aside in the refrigerator to marinate for at least 2 hours.

  3. Heat the grill. Skewer the shrimp and place on the heat of the BBQ. Grilling and turning the shrimp only once. About 4 minutes.

  4. Place the shrimp on a platter and sprinkle with remaining olive oil and basil.

Couscous Instructions

  1. Toast the pine nuts in a small frying pan until lightly brown. Remove from the pan and cool.

  2. In a small bowl, marinate the raisins in one tablespoon of ouzo. Drain before adding to couscous. Set aside.

  3. Prepare the couscous according to the package directions substituting broth for the water. Or just use water, if you choose. Place couscous in a large bowl.

  4. Add the lemon juice, olive oil, drained raisins, tomatoes, cucumber, basil, green onions, and pine nuts to the couscous and gently mix.

  5. Sprinkle with fresh lemon juice and serve with the shrimp skewers.

Recipe Notes

The shrimp can also be used alone as an excellent appetizer without the couscous.

Take a look at my other fish dishes:

Greek Grilled Fish with Greens

Greek Grilled Fish with Lemon and Greens

Salt Cured Fish 

Salt Baked Fish

Greek Fish Soup

Greek Fish Soup

Thank you for visiting,

Mary 

{ 1 comment }

Greek Grilled Chicken Caesar Salad

by Mary Papoulias-Platis

Post image for Greek Grilled Chicken Caesar Salad

I love the flavors of my version of Grilled Chicken Caesar Salad. I’m always thinking of how I can take this chicken recipe and make it into a quick dinner with just a few ingredients. Nice crisp salads for the summertime are the best, for a summer night out in the back patio. Instead of croutons, I added garbanzo beans for a healthier alternative, but feel free to add purchased croutons for a crisp crunch. If you can, try and buy organic chicken, and use it for two meals to stretch your budget.

Here are a few health benefits of buying organic chicken.

  • More Flavorful – As the chickens are grown up in a healthy setting, so a more deep and pleasant flavor is not much of a surprise. Furthermore, the bones also come to be stronger as the animals are always in the state of movement in a large area.
  • Higher Meat Quality – The very first benefit to health provided by is the quality of meat which is much better than other forms of chicken. The prime reason for this is the fact that these free-range hens have access to various insects and organisms which are rich in protein and other minerals. All of the researchers in the domain of poultry farming are of the view that the meat quality is positively effectuated by the insects consumed by the chicken.
  • No Presence of Antibiotics – Another major benefit of the free-range poultry is the no presence of antibiotics in the meat and the entire body. Contrary to this, the chicken brought in the industry settings is given various forms of antibiotics, but that is not the case with the free-range hens.
Print

Greek Grilled Chicken Caesar Salad

Best quick dinner can you throw together in no time!
Course Salad
Cuisine California Greek
Keyword caesar, chicken, salad
Servings 4
Author Mary Papoulias-Platis

Ingredients

  • 4 skinless chicken breasts
  • 2 heads of romaine lettuce, washed, torn into bite-size pieces
  • 1 red pepper, thinly sliced
  • 1 large cucumber, sliced
  • 1 can organic garbanzo beans, rinsed and drained
  • 1/4 lb Greek mizithra cheese

Marinade

  • 1 cup extra virgin olive oil
  • 2 lemons
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon dried oregano

Dressing

  • 1 cup olive oil
  • 2 heaping tablespoons Dijon mustard
  • 4 anchovy fillets
  • Juice of 4 lemons
  • 2 tablespoons Worcestershire sauce
  • 2 garlic cloves, crushed

Instructions

  1. Place the chicken breasts in a shallow bowl. Combine all the ingredients for the marinate in a medium bowl and whisk together. Pour over chicken and refrigerate.
  2. The chicken is best on the BBQ, or can be prepared in a skillet. Prepare the chicken, cover with foil and let sit for 10 minutes.
  3. In a blender, blend the olive oil and mustard. Add the anchovies, lemon juice, and Worcestershire sauce and garlic. Set aside.
  4. Place greens, peppers, cucumber, and garbanzo beans on 4 plates. Place chicken breast on top whole or sliced. Add shaved cheese.
  5. Drizzle the greens with dressing, or pass the dressing around.

Recipe Notes

Mizithra is a hard white goat cheese found in the deli section of your supermarket next to the feta cheese.

Greek Panzanella Salad with Butternut Squash

Farro Salad with Pixie Tangerines and Walnuts

Greek Village Salad

 

{ 0 comments }

Fresh Spinach and Leeks with Quinoa/Rice

by Mary Papoulias-Platis

Post image for Fresh Spinach and Leeks with Quinoa/Rice

Traditionally, this Greek meal is often served with a converted white rice. I chose to use Quinoa for it’s nutritional value and serve it as a main dish.  Quinoa can be found now in every market, make sure to ask because it can be shelved with the rices, or in the organic section.  Before making quinoa check to see if it has been rinsed, if not just place the quinoa in a sieve and run it under cold water  until the water comes out clear. Serve this with a simple green salad and you have a nutritional powerhouse meal. If you cannot find quinoa, tale a look at Lundberg Farms online. This is the organic brand I use for all my cooking.

 

Print

Fresh Spinach and Leeks with Quinoa or Rice

Traditionally, this dish is made with rice, which is delicious alone as a meal. But, many times I like to switch up a recipe for a more nutritious perspective. Either way, this make a fast and easy dinner to serve to your family.

Course Main Course
Cuisine California Greek
Keyword quinoa, rice, spinach
Servings 4
Author Mary Papoulias-Platis

Ingredients

  • 4 bunches of fresh spinach, washed and stems trimmed
  • 2 leeks, washed, and chopped
  • 1/2 onion, coarsely chopped
  • 1 1/2 cups quinoa or rice
  • 3/4 cup can of tomato sauce (8 oz. can)
  • 1 lemon
  • 2 1/2 cups water or broth
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 tablespoons extra virgin olive oil

Instructions

  1. Place a large dutch oven on medium high, and add olive-oil.

  2.   Add leeks and onions and saute for 10 minutes or until soft.

  3. Add all the spinach, quinoa, tomato sauce, water, salt and pepper. This may look like a lot of spinach but it will melt down. Simmer on low for 40 minutes, or until most of the liquid has evaporated. Continue stirring

  4. Remove from heat, and let sit for 5-10 minutes until thickened.

  5. Squeeze half the lemon on the spinach and serve. Pass remaining lemon around table for garnish.

Recipe Notes

Note: Quinoa contains more high quality protein that any other grain. The National Academy of Sciences calls it " one of the best sources of protein in the vegetable kingdom". Quinoa was so important to the Inca culture, they referred to it as the Mother Grain. Quinoa contains no gluten. It. stands alone as a complete protein. Quinoa is quick and easy to prepare in 10-15 minutes. Can be used in soups, salads, pilaf, even as a nutritional breakfast

Take a look at my other quinoa dishes for more ideas:

Quinoa Stuffed Cabbage Rolls

Quinoa with Wild Rice and Cherries

Greek Stuffed Tomatoes with Quinoa and Rice

Cinco de Mayo  Vegetable Quinoa

Stay Healthy!

Mary 

 

 

{ 3 comments }

Greek Potato Salad with Feta and Mint

by Mary Papoulias-Platis

Post image for Greek Potato Salad with Feta and Mint

Let me give you my favorite go-to salad, Greek Potato Salad with Feta and Mint. Every summer my mint grows profusely in my garden. I decided one year I would add mint to everything I created!  When I served this dish everyone liked the combination of this fragrant herb with the potatoes, so I filed the recipe in my summer file. I hope it becomes one of your favorite  go-to recipes. This dish can be taken outside to a  BBQ or gathering and served at room temperature. It can be made ahead, place in refrigerator and served a t room temperature.

Print

Greek Potato Salad with Feta and Mint

Here is my favorite summer salad using fresh mint and feta. With only 5 ingredients you can have a summer showstopper at your next event!

Course Salad
Cuisine California Greek
Servings 8
Author Mary Papoulias-Platis

Ingredients

  • 4 pounds small red potatoes
  • 1/2 cup extra virgin olive oil
  • 1/4 lb. feta cheese, crumbled
  • 2-3 sprigs fresh mint leaves
  • 1/2 cup kalamata olives, sliced in halves
  • 1 teaspoon salt or more
  • 1/2 teaspoon black pepper

Instructions

  1. Place unpeeled red potatoes in a large pot.2. Fill the pot with cold water and place on medium-high to boil. Reduce to a medium simmer.3. Boil for 35-40 minutes until fork-tender (not knife) and remove from pot and let cool slightly.4. Note: I like to layer my potatoes and add 1/3 of the mint, feta, salt and pepper and evoo to each layer so everyone gets a bite.  The rest goes on top!5. Peel and slice into ¼ inch pieces and place in large serving platter.6. While still warm, layer with olive oil, mint, feta, olives and salt and pepper.7. Drizzle more olive oil on top to taste if needed.

Greek Potato Salad with Feta and Mint

Try a few of my other salads for your next summer party!

Heirloom Tomato and Potato Salad

Eggplant Potato Phyllo Pie

Enjoy all summer long…

Mary

{ 2 comments }

Strawberry Feta Salad with Avocado

by Mary Papoulias-Platis

Post image for Strawberry Feta Salad with Avocado

I came up with this recipe of a Strawberry Feta Salad with Avocados, from all the fond memories I had growing up on a farm. As a child, our family had a never-ending supply of these luscious fruits and avocados. My aunts not only ate these perfumed avocados from their  family orchard at every meal, but they would create concoctions such as facial creams for their morning cleansing routine.

I also remember watching them as they slathered smashed avocados on their arms and necks, bathing themselves in this vitamin-enriched lotion.

Today, I enjoy the use of avocados in many of my dishes not only because of the sentimental memories of the old farm, but also for their nutritional value. Seasonally, avocados and strawberries are in the market together, so I decided to marry the two in this quick and simple salad for you to enjoy on these leisurely warm summer days. The old saying is: what grows together, cooks together!

 

Print

Strawberry Feta Salad with Avocado

This refreshing summer avocado salad can be made ahead for you to enjoy with your main dish. Serve it as a first course, or simply add it to your main course as the salad. Don't forget to by your avocados early so they are fully ripened.

Course Salad
Cuisine American-Greek
Keyword avocado, salad, strawberry
Servings 4
Author Mary Papoulias-Platis

Ingredients

  • 2 cups strawberries, washed and chopped into 1/4 inch pieces.
  • 3 ripe avocados, cut one avocado into 1/4 inch pieces
  • 1/2 cup celery, cut into 1/4 inch pieces.
  • 2 teaspoons fresh mint, finely chopped
  • 1/4 cup walnuts, finely chopped
  • 2 teaspoons freshly-squeezed lemon juice
  • 1/4 around 1/2 cup feta cheese, cut into 1/4 inch pieces
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon salt
  • dash of balsamic vinegar

Instructions

  1. Peel and remove the pit of one avocado. Cut into 1/4 inch pieces and place in a medium bowl.

  2. Wash and cut the strawberries into 1/4 inch pieces and add to the bowl with the avocado.

  3. To the bowl, add the celery, mint, walnuts, lemon juice, olive oil, feta and salt.

  4. To prepare the whole avocados, slice around with a knife and remove the pits. Fill each avocado half with the strawberry mixture. to keep the avocado from tipping, before filling the avocado, cut a small slice off the bottom.

  5. Optional: Drizzle the avocados with balsamic vinegar.

I do love my avocados and here area few more recipes:

Avocado Risotto with Lime

Avocado Risotto

Avocado Ceviche

Avocado Ceviche

Mushroom and Avocado Melt

Mushroom Avocado Melt

In the search button, you can find more avocado recipes to make and enjoy!

Mary 

{ 2 comments }

← Previous Entries

Next Entries →