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Keto Avocado salad with Cretan spirit

Prep Time12 mins
Course: Main Course
Cuisine: Keto Mediterranean
Keyword: Avocado salad
Servings: 2
Author: Apollonas Kapsalis


  • 1 ripe avocado
  • 100 g (1/2 cup) creme cheese (preferably goat or sheep cream cheese)
  • 1 medium egg grass-fed, hard boiled
  • 50 g (1/4 cup) chopped pancetta (you can use smoked bacon)
  • 50 g (1/4 cup) Greek goat yoghurt (preferably sheep or goat milk yoghurt)
  • 1 tsp thyme
  • 1 tsp oregano
  • 1 tsp lemon juice
  • 1 tbsp olive oil extra virgin
  • 1 tsp dried basil
  • 1 tsp dried fennel leaves (alternatively, 1 tbsp Ouzo)


  • Cut the Pancetta into very small cubes. Do the same with the hard-boiled egg. Cut the avocado in half and take the fruit pulp out of the shell so that the skin stays intact. This will serve as your serving ball. Cut the avocado into small cubes. 
  • Mix the cream cheese with yoghurt and olive oil. Add all the spices. now gently add pancetta, egg, avocado and mix carefully with. 
  • Fill the avocado peel shells with your salad and decorate it with olives, mild chilly peppers or pancetta cubes. Sprinkle with any Mediterranean spices. You can serve some aged goat cheese aside.