Greek Salad Stuffed Avocado
Creamy ripe avocado halves are filled with a crisp and tangy Greek salad featuring cucumber, olives, tomatoes, and feta cheese for a refreshing no-cook diabetic friendly meal. The combination of healthy fats from avocado and the low glycemic vegetables makes this a blood sugar stabilizing powerhouse.
Ripe avocado halves loaded with classic Greek salad ingredients for a no-cook low-carb lunch or light dinner.
Nutrition per serving
Ingredients
base
salad
topping
dressing
Instructions
Prepare the Avocados
Cut avocados in half lengthwise and remove the pits. Use a spoon to slightly enlarge the cavity where the pit was to create more room for filling. Place cut-side up on a plate.
Make the Greek Salad Filling
In a medium bowl, combine quartered cherry tomatoes, diced cucumber, and halved kalamata olives. Drizzle with red wine vinegar and olive oil dressing and toss gently to coat all vegetables evenly.
Fill the Avocados
Spoon the Greek salad mixture generously into each avocado half, mounding it slightly above the rim. Do not be shy with the filling as it is very nutrient dense and low in carbs.
Add Toppings and Serve
Crumble feta cheese generously over the top of each stuffed avocado. Season with cracked black pepper and a small pinch of dried oregano. Serve immediately to prevent the avocado from browning.
Substitutions
Common mistakes
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