Keto Baked Avocado with Feta, Tomatoes and Broccoli
Indulge in soft-baked avocados stuffed with creamy feta cheese and a medley of mixed seeds, a delightful choice for a light summer brunch or a satisfying dinner. The sweetness of fresh tomatoes complements the saltiness of the feta and capers, while a touch of lemon zest adds a refreshing twist to this keto-friendly avocado recipe. Enjoy these baked avocados straight from the oven, at room temperature, or chilled on a warm summer day. This vegetarian-friendly recipe is also suitable for those who are nut-free. Feel free to substitute the feta cheese with ricotta cheese or halloumi for a different flavor profile. If you don't have seeds on hand, roughly chopped almonds or hazelnuts can be used for added crunch. For a unique variation, replace the tomatoes with red peppers and the broccoli with asparagus, green beans, Brussels sprouts, cauliflower, shredded steamed kale, or fresh spinach. Add finely chopped fresh chili into the feta mix for a spicy kick. For a vegan option, replace the feta with a non-dairy feta-style or cream cheese alternative. Generously drizzle with olive oil to enhance the flavor of the broccoli and prevent it from drying out. Store in an airtight container in the fridge for up to 5 days. While this recipe can be reheated, it is best enjoyed on the day it is baked.