- 8–10 California Avocados, halved with pits removed
- Zest and juice of 1 large lime or 2 small ones
- 4 tablespoons finely minced red onion, divided
- 6 ounces Feta cheese, crumbled
- Coarse kosher salt to taste
- 1 cup leafy green herbs, such as fennel fronds, basil, parsley, tarragon, thyme, and cilantro
- To serve: flaky sea salt, sliced vegetables and Low Carb chips
- Scoop the avocado halves from their shell and place them into a mixing bowl. Add the zest, lime juice, and 3 tablespoons finely minced red onion. Season with salt to taste.
- Use a fork or potato masher to break the avocados down to your preferred texture. Add the feta and stir to combine. Transfer to a serving bowl.
- Sprinkle the cup of mixed leafy herbs, the remaining finely minced red onion, and flaky sea salt over the top. Serve immediately with sliced veggies or Low Carb tortilla chips.
Living Out Loud 