Avocados make such wonderful small bowls for mini salads. What’s more, you can eat the bowl! Mix and match the contents of the salad how you like (whether you are feeding kids or adults), but I think you’ll find this combo of ingredients really scrummy!
Savoury avocado salad bowlsCourse: All Recipes, Breakfast/Brunch, Entertaining, Healthy Snacks, Lunch Box, VegetarianDifficulty: Easy
Vegetarian, vegan option
Avocados make such wonderful small bowls for mini salads. What’s more, you can eat the bowl! Change up the contents of this salad how you like (whether you are feeding kids or adults), but I think you’ll find this combo of ingredients is really scrummy!
1 roma tomato, diced
1/3 cup crumbled feta
1/2 lebanese cucumber, halved, seeded, thinly sliced
1 1/2 tbs pomegranate arils
Handful fresh coriander leaves
Handful fresh mint leaves
1 tbs fresh lime juice
2 (ready-to-eat) avocados, halved, stone removed
- Place the tomato, feta, cucumber, pomegranate, coriander and mint in bowl. Add the lime juice and gently toss to coat.
- Fill each avocado half with the tomato mixture until almost overflowing. Season liberally with freshly cracked black pepper.
- Serve immediately, or place each half in a small airtight container and keep in the fridge before adding to lunch boxes.
Tips and notes
- Replace the tomato with diced mango and diced red onion for a vegan dish.