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  • KaritasM

Avocado with Feta & Lima Beans!

Updated: Mar 29, 2021

Today for lunch I had planned to eat delish Feta Stuffed Squid that I had prepared in the early morning before going swimming, but when I opened my fridge at lunchtime and saw a perfectly ripe avocado, some Feta stuffing that I hadn’t used for the calamari and a bowl filled with perfectly boiled baby lima beans I knew I had a winning a combination for a nutritious and easy2make summer meal!

It took me less than 5 minutes to prepare the dish that turned out to be really filling and delicious. While re-heating the calamari for my hubby, all I had to do for my dish was to de=stone the avocado and sprinkle it with some fresh lemon juice to prevent its flesh from discoloring, mix the ingredients from the fridge with freshly chopped dill and place ½ cup of filling on each avocado half.

To make this nutritious summer dish from scratch here is a recipe that you can adapt to your liking.

Avocado topped with Lima bean & Feta Salad


1 ripe avocado

Fresh lemon juice

¼ cup + 1 tbls crumbled Feta cheese

1 tblsp olive oil

Freshly chopped parsley, to taste

Freshly chopped dill, to taste

2-3 tblsp finely diced red peppers (from jar)

½ cup boiled baby lima beans

Freshly ground pepper, to taste

Preparation Method

Destone avocado. Normally I hold the avocado in one hand and use a sharp knife to cut it in half around the stone. Then, I twist one half of the avocado to release it from the stone and place it on a chopping board. Then I hit the stone with a large sharp knife, twist the blade and pull the knife away . . . hopefully removing the stone! To get rid of the stone, use a tea towel to gently ease it off the knife blade.

Drizzle fresh lemon juice over the avocado halves to make sure the flesh doesn’t discolor and set aside while making the filling.

Place the crumbled Feta cheese into a bowl. Add olive oil and mix with fork. Add fresh herbs and diced red peppers and mix carefully. Now add the baby lima beans and mix very gently. Season with coarse black pepper.

Fill ½ cup with Feta cheese and lima bean mixture and turn it upside down on top of avocado half. Repeat for second half and then place on serving dish.

Serve immediately or place in fridge, covered with plastic wrap, until ready to serve.

Yield: 1 – 2 servings

Truth be told, I found this dish so filling that I could only manage half an avocado and thus, I guess I’ll be eating the other half tomorrow!

©KaritasM – May 2019

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