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Greek Avocado Ceviche

Honestly, you cannot go wrong with this delightful dish or dip for your table. Select the beans of your choice and add any vegetables you like. My version has more of a Greek variation.

Course Appetizer
Cuisine California Greek
Keyword avocado, healthy, salad
Servings 4 side dish
Author Mary Papoulias-Platis

Ingredients

  • 3 cups cooked beans
  • 1 medium fennel bulb, trimmed and shredded
  • 1/4 cup minced red onion
  • 1/4 cup halved grape tomatoes
  • 1/4 cup chopped flat leaf parsley
  • 1/4 cup sliced pitted kalamata olives
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped basil
  • salt and pepper
  • 2 avocados, diced

Instructions

  1. In a large bowl, combine the beans, fennel, tomatoes, onion, parsley and olives.

  2. In a small bowl, mix the oil, lemon juice, and basil to combine. Season with salt and pepper.

  3. Add the dressing to the bean mixture, and toss to coat.

  4. Fold in the avocado and serve immediately.