I have a serious love affair with all things avocado. Also, my two favorite cuisines...Mediterranean and Mexican...makes this recipe heaven. You are telling me we can put a special flair on guacamole that I will absolutely love...hell yeah! This recipe is simple, quick, gluten-free, diary-free, low-carb, vegetarian and freaking delicious! I make this all the time and one of the ways I like to enjoy it is by using as filling for deviled eggs. You're welcome.
WHAT YOU NEED:
- 2 ripe avocados, halved, pit removed
- 1 lemon, juiced
- 1 tbsp. chopped sun-dried tomatoes
- 4 cherry tomatoes, diced
- ½ small red onion, diced
- 1 tsp. dried herbs de province
- 2 tbsp. chopped parsley
- 8 black olives, chopped
- 1 tbsp. feta crumbled (optional)
WHAT YOU NEED TO DO:
Place the avocado and lemon juice into a large bowl and mash it up with a fork. Add remaining ingredients (apart from the feta) and mix well. Season with salt and pepper.
Crumble the feta on just before serving.
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