How I Make Guacamole Feta Nachos

It’s Ash Wednesday. For us, Catholics, this day marks the beginning of Lent, a 40-day season intended for repentance, fasting and reflection to consider Christ’s suffering and sacrifice. A form of sacrifice we usually perform is abstaining from meat or fasting from food. So on the next 40 days, expect me to feature meat-free recipes.

For our dish for the first day, I found the combination of Feta cheese and guacamole as nacho toppings suitable. It isn’t just healthy but also irresistibly delish!  This fusion of these two Mexican and Greek dishes may raise an eyebrow but once you have a taste, you’ll finish the whole bowl in a minute. I promise!

Here’s how I make this Lenten snack.

1. Prepare all the ingredients needed.

• Nacho Chips
• 2 Avocados
• 250 grams Feta Cheese
• 1/4 cup Greek Yogurt
• 1/4 cup Pineapple Juice
• 2 tomatoes
• 2 onion heads
• parsley
• salt

2. Chop onions and tomatoes into small dices.

3. To make the guacamole, peel, remove seed and scrape the flesh of avocados. Mash until smooth.

4. Pour pineapple juice and drizzle some salt.

5. Add half of the chopped onions, chopped tomatoes and parsley flakes and mix well. Set this aside.

6. Get the feta cheese and yogurt and whip them together.

7. Arrange nachos chips on a bowl. Top with guacamole, whipped feta cheese, the remaining chopped onions and tomatoes and more parsley. Actually, it should be cilantro but I don’t have that,

8. Your Guacamole Feta Nachos is now done and ready to be served.