Mediterranean Guacamole with Feta, Olives and Sun-Dried Tomatoes

Prep 15 min·Total 15 min·4 servings·VEGETARIAN·175 kcal

Mediterranean guacamole in a black bowl with feta, tomato, black olives and basil, served with baguette and grissini

Ingredients

For the Mediterranean guacamole

2 ripe avocados
1 medium tomato
1 small red onion
1 garlic clove
2 Tbsp black olives
2 Tbsp feta cheese
3 sun-dried tomatoes
1 Tbsp lemon juice
1 Tbsp olive oil
fresh basil (a few leaves)
1 tsp oregano (fresh or dried)
salt and pepper

Equipment: Bowl, Fork, Sharp knife

Instructions

1.Halve and pit the avocados, scoop out the flesh and mash it coarsely with a fork in a bowl.
2.Stir in the lemon juice right away so the guacamole stays nicely green.
3.Finely dice the tomato, red onion, sun-dried tomatoes and olives and finely chop the garlic.
4.Fold everything into the mashed avocado with the olive oil and oregano.
5.Crumble in the feta and gently mix in the picked basil.
6.Season with salt and pepper and serve with grissini and baguette.

Notes

Tip from my kitchen: stir the lemon juice into the mashed avocado straight away – it keeps the guacamole greener for longer. I fold in the feta and basil only at the end so they don't break down. For a creamier dip, mash the avocado finer; if you like chunks, keep it coarser. A pinch of chilli or a few capers makes the Mediterranean note even punchier.

Nutrition per serving: 175 kcal · 3 g protein

MY NOTES

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