Using a spoon, scoop out avocado from each half. Cut avocado into 1/2-inch pieces; reserve shells for serving.
You probably didn't think there was another way to enjoy avocado, but we've got one! Make this recipe with leftovers from our BLT Egg Casserole.
Servings and Ingredients
|4 medium ripe avocados, seeded|
|½ lbs. Hy-Vee double smoked thick-sliced bacon, crisp-cooked and chopped|
|½ c. cherry tomatoes, halved, plus additional for garnish|
|¼ c. Soiree traditional feta chunk cheese, crumbled, plus additional for garnish|
|¼ c. Hy-Vee mayonnaise|
|1 c. baby kale leaves|
|Fresh basil, thinly sliced, for garnish|
Things To Grab
- Medium bowl
In a medium bowl, place cut avocado; crisp-cooked bacon; 1/2 cup cherry tomatoes, and crumbled feta cheese. Add mayonnaise; gently toss to coat.
Line avocado shells with baby kale. Spoon in tomato mixture. Garnish with thinly sliced basil leaves and additional feta, if desired.
Amounts Per Serving
- Total Fat: 42g
- Cholesterol: 15mg
- Sodium: 190mg
- Total Carbohydrates: 21g
- Protein: 6g