National Vegetarian Week 2017
This is a fun variation on the traditional Greek Salad and is the perfect dish to serve for a large group. It can be served as a starter or even a light main course.
Cut the avocados in half and remove the pips. Using a spoon or a baller, scoop a small amount of avocado from the middle, leaving enough room to fill with salad. Keep the excess to add to the dish later.
Dice the cucumber, tomatoes and feta into small pieces. Mix in a bowl with olive oil and oregano. Spoon the mixture into the avocados and squeeze lime juice all over. Sprinkle with rock salt and some oregano to finish.