Who’s in the mood for a stuffed avocado recipe? With chopped greek salad? And tzatziki sauce?
Look how pretty:
Greek salad is one of my personal summer highlights. Most likely because I could eat blocks and blocks of Feta cheese by myself, but shhhh.
I’m a serious snob when it comes to Greek salad, probably because I’ve been to Greece many a times, eating delicious local food in tiny little restaurants, getting a real taste of what Greek food is all about.
One of my favorite vacations to date was a trip to a tiny Greek island with my aunt, uncle and cousin. We flew to Athens, then took a 4 hour ferry trip to the island.
We proceeded to eat our own bodyweight in Greek salad and grilled anchovies, dried figs and goat cheese, all the local honey we could get our hands on.
It is where I learned how to make a mean Greek salad: Chunky, acidic from lemon juice, flavored with oregano. The feta cheese is placed as-is on top of the salad, drizzled with oil and a sprinkled with a little black pepper, olives are of the Kalamata variety and unpitted.
The perfect treat to enjoy during the hot lunch hour, out on the shady deck of a stone-built house, surrounded by the sound of the waves and the pink blossoms of Bougainvilleas.
This particular vacation took place almost ten years ago, so my life has significantly changed since then. And by significantly changed I mean I got married and had two kids.
Wich is why I now I have three picky babies to feed at home, ha!
Chunky salads are not something I make for my toddler, because she’s a lazy chewer. It’s something I majorly had to get over this summer, since it just doesn’t make any sense to give her chunky, authentic Greek salad.
Mostly because she will claim the entire Feta cheese for herself.
So I started making a mean chopped Greek salad instead, something we all enjoy regardless of being authenticity-claim-checker approved or not.
The other day I went a little overboard with my avocado shopping, so I had a few in the fridge that wanted to get used. In a moment of pure bliss and genius, I stuffed some chopped Greek salad into avocados.
Topped them with an equally inauthentic version of Tzatziki sauce.
Proceeded to eat myself to Greek heaven and back.
All three of my kids both my kids and my husband enjoyed them, the baby mainly eating avocado and tomato and the toddler collecting the olives from everyone.
If you’re still looking for the perfect easy summer lunch treat – give these Chopped Greek Salad Stuffed Avocados a try. Note: Best eaten in a Greek goddess state of mind.
Watch how to make this stuffed avocado recipe here:
Chopped Greek Salad Stuffed Avocados with Tzatziki Sauce
For the Salad
- 1/2 cucumber deseeded and diced
- 1 yellow pepper diced
- 1/2 pint cherry tomatoes quartered
- 1 red onion chopped
- 1/3 cup Kalamata olives
- 3 ounces Feta cheese cubed
- 1/4 cup fresh oregano
- 1 lemon juice only
- a few tablespoons olive oil
- salt & black pepper to taste
- 2 avocados halved, pitted and very slightly scooped
For the Tzatziki Sauce
- 1/2 cup Greek yogurt
- 1/2 cucumber deseeded and finely chopped
- 1 clove garlic minced
- salt & black pepper to taste
- Combine all salad ingredients (except for avocados) in a large bowl. Toss well.
- Stir together all ingredients for the tzatziki sauce.
- Fill avocado halves with the salad and top with the sauce. Serve immediately.