2 servings

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• 2 ripe avocados
• 200 g of Feta cheese
• 2 handfuls of red cherry tomatoes
• 2 tablespoons of black olives
• 1/2 red onion
• 1 tablespoon of Giusti 3 Gold Medals Organic Balsamic Vinegar
• 1 tablespoon of extra virgin olive oil
• 1 teaspoon of garlic powder
• a few basil leaves
• juice of 1 lime
• 1 lemon
• salt and pepper

PREPARING THE FILLING

Combine the vinegar, oil, garlic, chopped basil, garlic powder, lime juice, salt and pepper in a bowl. Whisk to emulsify.

Add the finely sliced onion, the olives, diced cheese and the cherry tomatoes cut in half and drained of their juice. Store in the refrigerator until serving.

PREPARING THE AVOCADOS

Cut the avocados in half, remove the pit by slitting it with the blade of a sharp knife.
Sprinkle with lemon or lime to keep the color bright, scoop out some flesh with a spoon and add it to the rest of the ingredients.

SERVING

Finally, spoon the filling into the hollowed out avocados.
Season with lemon zest and salt flakes to taste, then serve.