Avocado Tomato Boats

Well today is my birthday and you would think I would have a birthday cake here. Well I do have one for tonight prepared but it is for another post I will be doing. Today I wanted to share something with you. Something I love and it is avocado. I know they are higher in fat but it is the monounsaturated fats and they are oh so good. Nothing I love better for lunch than a quick little salad in an avocado or just the avocado with a little bit of dressing. Filling, satisfying and delicious!!

I love avocado anything, guacamole, in sushi, in salads or just alone. They fall into the fruit category but you wouldn’t think of them that way. They are ripe when the skin blackened and give way to squeezing just slightly. Careful as to not get one too ripe as it will be blackened in spots inside. They do ripen nicely in a fruit bowl at home in two to three day. I like to cut them in half and very carefully with a sharp knife bang the knife blade into the pit, twist slightly and it removes very easily. Be careful this can be dangerous. If I was using the avocado in a recipe I would then peel back the skin and remove the pulp to slice or mash etc.
This fruit is a treat at anytime!!


5.0 from 1 reviews
Avocado Tomato Boats
Author: 
Recipe type: Appetizer/Salad/Lunch
Cuisine: American
Prep time: 
Total time: 
Serves: 2-4
 
A perfect fast lunch or appetizer
Ingredients
  • 2 Avocados
  • 16 grape tomatoes, halved
  • 1 green onion, chopped
  • ⅓ cup feta cheese, crumbled
  • 1 Tbsp. olive oil
  • ½ Tbsp. lemon juice
  • Salt and pepper to taste
  • Parsley to garnish
Instructions
  1. In a small bowl place the tomatoes, green onion, feta cheese, olive oil, lemon juice and salt and pepper to taste. Mix gently.
  2. Halve the avocados and divide the salad among the four halves. Garnish with parsley and serve immediately.

 

Yum

Comments

  1. Stacy says

    I hope you had a wonderful birthday, Tara! As Kim can also attest, January babies are the best! :)

    I love your avocado tomato boats. Such a beautiful salad! When I was little, my mother used to do a similar dish as a first course for dinner parties, except she added cold boiled shrimp. Always seemed like the height of sophistication to a small girl. Thanks for the reminder of a good childhood memory!

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