Keto Baked Avocado with Feta, Tomatoes and Broccoli
How to Make It
Step 1
Preheat the oven to 180C/356F. Halve the avocados and remove the stone. With a spoon or ice cream scoop, remove a little of the flesh to make the cavity a bit bigger for stuffing. Reserve the flesh and set aside.
Step 2
Place the scooped-out flesh in a bowl with the minced garlic, mixed seeds, oregano and feta cheese. Season with salt and pepper to taste. Mix well to combine.
Step 3
Lay the broccoli tips evenly across a baking tray. Drizzle with 2 Tbsp olive oil and a sprinkle of salt. Place the avocado halves on top and scatter the tomatoes on the vine around them.
Step 4
Approximately divide the mixture into 4. Use a spoon to equally fill the feta and seed mixture into the avocado cavities. Drizzle everything with the remaining olive oil.
Step 5
Bake in the middle of the oven for 20-25 minutes until you see the skin from vine tomatoes split and their juices spill. Remove from the oven. Sprinkle with the chopped parsley and a squeeze of lemon juice and serve. Option to drizzle tahini over the broccoli. Serve hot or cold.
Ingredients
- Avocado – 2 each
- Garlic – 1 clove
- Oregano, dried – 1 tsp
- Sunflower seeds, raw – 1 tbsp, whole pieces
- Organic Pumpkin Seeds – 0.25 oz
- Lemon Zest – 1 teaspoon
- Tenderstem Broccoli – 7 oz
- Cherry tomato – 5 oz
- Olive oil – 4 tbsp
- Parsley, fresh – 2 tbsp
- Zaatar Lebanese Blend – 1 tsp
- Feta cheese – 3 oz