I love avocados, but gosh did they get expensive! I remember back in college (circa 2009) when I could buy them for $0.33 apiece. How naive I was to think they would always be so affordable. 

Now that avocados have dropped in price – I’ve seen it at multiple stores – it’s the perfect time for all things avocado! Here’s to savoring homemade guacamole, chocolate mousse, roasted beet salad,  avocado toast (call me a stereotypical millennial but mom loves it too), and this super easy basil and feta avocado dip.

Ingredients

• 1-pint cherry/grape tomatoes
• 8 avocados
• ½ cup feta cheese
• ½ cup basil, chopped
• 2 Tbsp olive oil
• 2 Tbsp red wine vinegar
• Salt & pepper to taste

1 Step to Prepare

• Mix all ingredients together into a chunky guacamole texture. 

Tips to Reduce Food Waste

While there really aren’t many after-life uses for this recipe, it does make a tasty sandwich spread if used within a few days. Here are a few helpful tips for reducing food waste with the ingredients used:

• After ripening your precious avocados on the counter (I like to use a paper bag to speed up the process), be sure to wash them and store them in the refrigerator for longer shelf life.
• Tomatoes prefer the counter over the fridge, but if they’re starting to get a little wrinkly go ahead and store them in the fridge. If there are any that don’t look appealing to eat, freeze them and use them in your next batch of marinara.