Mediterranean Avocado Boats

Buttery avocados are turned into boats to hold a Mediterranean flavored salad filled with juicy tomatoes and heavenly mozzarella pearls.  Now this is a salad!

Mediterranean Avocado Boats

Summer brings a bounty of produce and I love making quick and easy dishes using all the fresh ingredients that's available.  I'm all about quick weeknight (and weekend) meals when it is hot out.  Eating minimally processed fresh foods are not only healthy for you they are easy to prepare.  They also fit in a variety of diets such as low-carb, keto, Mediterranean, Whole 30, and vegetarian.

Today's side dish is not only pretty but it packs in the flavors of the Mediterranean.  A salad of tomatoes and mozzarella balls (called pearls or Ciliegine) and tossed with some basil, olive oil, and heavenly balsamic vinegar.  This salad is then piled on top of whole avocado halves that form a boat to hold the salad.  So cute, and soooo yummy!  They're on the table in 30 minutes with little fuss and no cooking. Serve this along with any grilled protein, sandwiches, burgers and dogs, or even kabobs.   This is the best kind of side dish in my book!

Enjoy!

What Ingredients do I need?

• extra virgin olive oil - choose a good one that you enjoy the flavor of since this is a prominent flavor in the salad.

• balsamic vinegar  - like olive oil these come in a wide range.  choose one you like (from Modena IGP are good)  Rule of thumb:  The ingredient list should say grapes or grape must as the first ingredient listed

• yellow and red cherry tomatoes 

• feta cheese - I like to purchase feta in a block and crumble it myself

• fresh basil

• ripe but firm avocados - see how to pick an avocado below under kitchen tips

Substitutions and Variations

• Tomatoes:  grape tomatoes or diced Roma tomatoes would work.

• Cheese:  go for mozzarella balls or even goat cheese.

• Simple salad:  if you don't want to make the avocado boats just dice the avocado and toss them in the salad along with the tomatoes and cheese.

Kitchen Tips and Notes

• Picking an avocado:  

• Depending upon when you buy your avocados to make this dish you might want to choose slightly unripe avocados.  This way, the ripening process can take place at home, and you can use the avocados when they reach the ripeness you want.  If making this dish the same day look for ripe but firm avocados.




• Ripe avocados should be dark green, almost black, or are dark green with black speckles.  




• Texture: The bumpier the avocado, the riper it is  




• Firmness: Gently squeeze the avocado, and it should give slightly but not feel mushy

• Preparing the avocado:
• Halve the avocado - Starting at the stem end you want to cut in to the avocado until you reach the pit and then slide your knife down lengthwise until you reach the stem again.  Don't cut across along the equator.  Twist the two halves in opposite directions to separate them.

• Remove the pit - Hold the avocado half containing the pit  skin side against your palm of your hand.  Using caution here:  You want to stab the pit with the base edge (the part next to the handle) in to the pit.  Twist the handle and the pit should remove from the flesh.

• Peel the avocado -  You can either run a spoon between the skin and flesh of the avocado or If you have a firmer avocado, you can use your fingers to gently peel back the skin.   

• Make Ahead:  Make the salad ingredients (tomatoes, cheese, basil, and dressing) and chill.  When ready to serve prep the avocados and assemble.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Mediterranean Avocado Boats

serves 4

3 Tablespoons extra virgin olive oil
1 Tablespoon balsamic vinegar
salt & pepper
1 cup yellow and red cherry tomatoes, halved
1/3 cup feta cheese, crumbled
1 Tablespoon chopped fresh basil
2 ripe but firm avocados, halved and pitted

In a bowl whisk together the oil, vinegar, and a pinch of salt and pepper.  Set aside.  In a medium bowl combine the tomatoes, cheese, and basil.  Add a Tablespoon of the dressing and toss until coated.

Scoop out each avocado half in one piece from its peel and place them cut side up on a platter.  You want the flat side up that shows the indentation from the pit.  Sprinkle with a little salt and top with the tomato salad mixture.  Drizzle the remaining dressing over the salad and avocado.  Garnish with extra basil leaves if you want.