Date Attempted: 9/10/16
Recipe Number: 28
My roommate C and I LOVE avocados, I mean who doesn’t? When I stumbled upon this recipe on food52 I knew I was going to try it and she was going to be my taster. While it’s not a ton of food, it’s very filling and gets you all of those good fats that you’re always hearing about. If I were to ever host a schmancy dinner party, I would make this as an appetizer in a second.
Link to the original: food52
Review: I would make this again, the feta and avocado go so well together and the spicy mayo (which was vegan) was so good! I changed a few things about the recipe, mostly to make it smaller for 2 people instead of 4, but it can easily be scaled up.
Remi’s Recipe (with modifications from food52)
- 1 ripe but firm avocados (stickers removed if there are any)
- 1.5 ounces feta cheese of choice, cut into small cubes (no bigger than 1/2″)
- 1.5 tablespoons very finely minced green onions (white and green parts)
- Black pepper
- 1 teaspoons olive oil
- 2 tablespoons panko breadcrumbs
- Kosher salt
- 1/4 cup mayonnaise (I justed the vegan mayo)
- 1-3 teaspoons sriracha
- 1/4 teaspoon fresh lemon juice
- Preheat oven to 350º F.
- Halve the avocado lengthwise and remove the pit. Reserve the skins. Scoop out the flesh and chop it into pieces about 1/2-1 inch big. Place them in a bowl and add the feta, onions, and a generous grind of black pepper. Stir gently to mix; it’s fine if the mixture gets a little mushed together.
- Set the avocado skins on a baking tray, open-side up. Evenly distribute the avocado-feta filling amongst the shells; you’ll need to pile the filling high. If you are having trouble keeping the avocados from tipping over, either prop them up against each other, or put a handful of raw rice on the tray and nest the avocado in it.
- Bake them until they are warmed through, 12-15 minutes.
- In the meantime, make the breadcrumbs for crunch. Heat the oil in a small skillet over medium-high heat. Add in the breadcrumbs and a small pinch of salt. Stir constantly until golden brown. As soon as it reaches desired color, remove it from the heat and reserve.
- Mix the mayo, sriracha, and lemon juice and set aside.
- When the avocados are done, place them on a plate. Top with the sauce and then the breadcrumbs. Serve immediately.