Feta And Sunflower Seed Avocado

When I first made this, I’d just moved into my new apartment. There was only a sliver of counter space, and I knew, if I cooked, I’d need to make something that used one plate, and one knife, and whatever ingredients needed that would fit on that sliver. At the grocery store, fooling around with an avocado made sense. The sweetness and the fattiness of the avocado helped tone down the feta, but still allowed its brininess to show through. Sunflower seeds were a fun way to add more texture, on all of the mushiness of avocado and feta. It’s a quick and easy meal, and I hope you love this recipe as much as I loved developing it!

Ingredients:

1 ripe avocado, halved and pitted

2 tablespoons crumbled feta, divided

2 teaspoons roasted sunflower seeds, divided

Drizzles extra-virgin olive oil, divided

Freshly cracked pepper

Directions:

Halve and pit the avocado. Stab the avocado flesh several times with a fork. Sprinkle each half of the feta on each half of the avocado. Crack on black pepper. Drizzle on extra-virgin olive oil. Sprinkle each half of the sunflower seeds on each half of the avocado flesh. Consume immediately.

Serving Suggestions:

Cucumber water, lemonade, chardonnay.