Lately, my go-to salad consists of a little bit of romaine lettuce, loaded with tons of avocados, strawberries, and feta cheese. All drizzled in a little bit of balsamic vinegar. I find myself picking out all of the avocado, berries, and feta, and leaving most of the lettuce behind. So instead of wasting a head of romaine, I decided to skip it all together and just stuff the strawberries with diced avocado and feta. I’m not trying to toot my own horn here but I thought that was a pretty dang good idea. Mostly because I ate about 20 stuffed strawberries for an afternoon snack the other day.
How perfect (and cute) would these be for a Spring shower, party, or even Easter brunch? Or a girls night? Light and healthy, sweet and salty, bite-sized beauties. Can you tell I have a thing for bite-sized foods?!
The bigger the strawberries, the better. We buy strawberries in flats at Costco because they are always ginormous. We just have to pummel through them so that they don’t go bad. It’s never really a problem for us. Cut out a hole at the top of each strawberry, around the stem. Then, just slice and dice an avocado up, mix it together with some crumbled feta cheese, then stuff those berries.
I like to give mine a teeny sprinkle of salt and pepper.
You can drizzle them in balsamic vinegar just before eating or just eat them as is.
- 12 large strawberries
- 1 large ripe avocado, pitted and diced into small cubes
- 1 cup crumbled Feta cheese
- salt and pepper
- Balsamic Vinegar (optional)
- Rinse strawberries. With a pairing knife cut the tops off of the strawberries cutting around the stem at a slight angle, hollowing out the top of the strawberry. Remove the stem.
- Gently combine diced avocado and feta cheese together in a small bowl. Season with a dash of salt and pepper.
- Spoon a small spoonful of avocado and feta mixture into each strawberry. Drizzle with balsamic vinegar (optional) and serve!