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Stuffed Avocado Salad

The avocado becomes the "bowl" in which the salad is served.

  • 2/3 cup feta cheese, well drained
  • 2 small tomatoes, seeds removed and coarsly chopped, about 3/4 cup
  • 1 small red onion, finely chopped, about 1/3 cup
  • 1 tablespoon olive oil
  • 2 tablespoons Cheshire Garden Lemon Italia Vinegar
  • 1/2 pound red or green lettuce or a mix, washed and spun dry
  • 2 large avocados halved and pitted

Mix together the cheese, tomatoes, onion, oil and vinegar. Arrange lettuce on 4 plates. Divide the cheese and tomato mixture between the 4 avocado halves and stuff. Place the avocados upon the lettuce and serve.

This recipe has endless vinegar variations. We prefer the Italias, followed by basil vinegars.

Serves 4


Cheshire Garden products used in this recipe:

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