If there’s anything I could eat for any meal of the day, it would definitely be avocados. Aaaaaaaaaaand maybe pizza too… OMG, WAIT, AVOCADO PIZZA. (I’m going to put a pin in that idea and come back to it later. 🙂 I’ll let you know if it’s successful.)
Well the other morning I was day-dreaming of avocados and decided my dinner would be completely avocado based. So when I came across Tess Ward’s recipe for Avocado Boats with Pea, Feta and Mint I knew I had to give it a try!
Directions (and commentary): The wonderful thing about this recipe is that it involves absolutely no cooking. It is so quick to assemble. Once you’ve gathered your ingredients, it only takes a few minutes to make the whole recipe. Also for those of you doing Weight Watchers each half of the Avocado Boats with Pea, Feta and Mint is only 6 points plus (or 13 for both)!
First you take a fork and gently mash your half cup of peas. When they are properly mashed they should look something like the picture above! You can do this two ways, either use frozen peas and thaw them before the recipe, or grab a can of peas and use a half cup of those. I would suggest using defrosted frozen peas because from my personal experience I’ve found frozen veggies always taste better than their canned versions. However, I was very short on time when I made this and forgot to thaw my peas, so I ended up using canned, and they were just lovely! The color would have probably been more vibrant with the frozen ones though.
Next add your garlic to the mix. I suggest grating the garlic because uncooked garlic has an extremely strong flavor, and having even small chunks of garlic in the mix might be too harsh. Grating it ensures that more garlic will be evenly distributed through the mixture.
Crumble in your feta and mix and add in your chopped mint leaves.
Drizzle in your olive oil and add the juice of half of your lime. I always roll my limes (or lemons, or anything I’m going to juice) on a hard surface before juicing them. Rolling them breaks some of the membranes (the pulp-y looking bit) of the fruit and releases the juices, making them easier to squeeze and yielding the most juice.
Grind some fresh black pepper in to the mix. At this point you’re probably wondering where the salt is. I would suggest not using salt for this recipe. The feta cheese is already slightly salty and has a tangy flavor that makes salt unnecessary. If you’re really a die-hard salt fan, I highly suggest waiting until the end and trying the mix before you season it. You might be surprised!
Cut your avocado in half and remove the pit. Then cut slits going down the length and across the width of the avocado boats. This has two purposes. If you have slits in the avocado boats they are more malleable and you can fit more delicious filling in them. Also I found it was much easier to eat the avocado with slits in it. The filling just slides right out as opposed to having to scooooooop and scoop!
Fill your avocado boats with all of the mixture. Pretend this is the Titanic, and we are trying to get every pea and feta chunk out alive on those life boats! Also…Rose and Jack could have definitely fit on the door. Don’t make their mistake and leave anyone behind! 🙂
Garnish with more feta, a drizzle of olive oil, a few turns of the pepper mill and the juice of the other half of lime. Then you’re ready to eat! That’s it. It’s really that simple.
This recipe is really lovely. It has made me completely reimagine the avocado. Before trying this recipe I would have never called an avocado “sweet“. However, as you make your way through the salty and tangy flavors in the feta, the kick from the mint and the dimension the olive oil adds to the mix, the avocado tastes like a sweet treat! Stacking the meal this way is really intuitive – It starts you off savory, and finishes sweet. It’s just lovely.
I’m sure I don’t even have to mention an obvious selling point. This recipe is SO HEALTHY and good for you! It’s clean, vegetarian, gluten free, and filled with things nature indented for us to eat! I felt like I could conquer the world after eating this dinner. And it was so filling that I left the other half for lunch the next day. (…I might have eaten it at more of a brunch time though…I was just so excited to get to the other half!)
If you try this recipe I would love to hear what you think in the comments section below. Thanks for reading, and check back soon for more quick, healthy meals!
Avocado Boats with Pea, Feta and Mint
Prep Time15 minutes
Total Time15 minutes
½ cup peas
2 oz of feta cheese (I used fat free feta cheese)
1 tablespoon (ish) of fresh mint leaves, chopped
1 tablespoon of extra virgin olive oil
1 clove of garlic, grated
Fresh cracked black pepper
Mash your peas gently with a fork.
Grate your garlic and add to the pea mixture.
Crumble in feta and add chopped mint leaves to the mixture.
Add olive oil and the juice of half your lime to the mixture.
Grind in some fresh black pepper to the mixture.
Cut the avocado in half and remove the pit.
Make slits across the avocado (lengthwise and widthwise)
Fill the boats with the pea mixture, piling them high.
Top with more crumbled feta, olive oil, pepper and the remaining lime juice.
Ps. If you want to know more about avocados and why they’re so amazing make sure to check out my article on Avoca-do’s and Avoca-dont’s.
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