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🍽️ Avocado shells filled with cheese and tomato salad

293 kcal · 30 min · 4 servings

Ingredients

• 5 cherry tomatoes
• 75 g feta (1 piece)
• 75 g gouda (1 piece)
• 20 g black pitted olives (1 tbsp)
• 1 small onion
• 2 sprigs mint
• 400 g ripe avocado (2 ripe avocados)
• 1 lime
• 1 tbsp olive oil
• salt
• pepper

Instructions

1. 1. Wash the tomatoes thoroughly and cut them into quarters. Cut the feta and Gouda cheese into small cubes, each about one centimeter in size. Slice the olives into thin rings. Peel the onion and cut it into fine, narrow strips.
2. 2. Wash the mint, shake off excess water, and pick the leaves off the stems. Cut the avocados in half and remove the pit. Carefully scoop out the flesh, but leave a border of about one centimeter on the skin so that it serves as a bowl.
3. 3. Cut the scooped-out avocado flesh into small cubes. Mix it in a bowl with the tomatoes, olives, cheese cubes, onion strips, and mint leaves. Add two tablespoons of lime juice and a little olive oil. Finally, season the mixture to taste with salt and pepper.
4. 4. Brush the empty avocado shells with the remaining lime juice. Then fill them with the prepared salad.

Nutrition per serving

• kcal: 293
• Protein: 9 g · Fett/Fat: 26 g · Carbs: 5 g