Ingredients

The following ingredients have 6 Servings
  • 2 ripe but firm avocados (stickers removed if there are any)
  • 3 ounces feta cheese of choice, cut into small cubes (no bigger than 1/2\")
  • 3 tablespoons very finely minced green onions (white and green parts)
  • black pepper
  • 2 teaspoons olive oil
  • 1/2 cup bread cut into 1/4-inch cubes
  • kosher salt
  • 1/4 cup mayonnaise
  • 1-3 teaspoons sriracha
  • 1/2 teaspoon fresh lemon juice

Instruction

  • Preheat oven to 350ºF.
  • Halve the avocados lengthwise and remove the pits. Reserve the skins. Scoop out the flesh and chop it into pieces about 1/2-1 inch big. Place them in a bowl and add the feta, onions, and a generous grind of black pepper. Stir gently to mix; it's fine if the mixture gets a little mushed together.
  • Set the avocado skins on a baking tray, open-side up. Evenly distribute the avocado-feta filling amongst the 4 shells; you'll need to pile the filling high. If you are having trouble keeping the avocados from tipping over, either prop them up against each other, or put a handful of raw rice on the tray and nest the avocado in it.
  • Bake them until they are warmed through, 12-15 minutes.
  • In the meantime, make the croutons. Heat the oil in a small skillet over medium-high heat. Add in the breadcrumbs and a small pinch of salt. Stir constantly until the bread begins to brown, about 5 minutes. As soon as the bread reaches the desired color, remove it from the heat and reserve.
  • Mix the mayonnnaise, sriracha, and lemon juice and set aside.
  • When the avocados are done, place them on a serving plate. Top with the sauce and then the croutons. Serve immediately.