Rinse the feta cheese from the storage brine and cut it into cubes. Cut the avocados in half, remove the stone and remove all the pulp in one go with the help of a spoon. Slice the pulp and season with a little lemon juice.
Distribute the salad in two bowls, to season it with a mixture of oil, salt, pepper and lemon juice. Spread avocado and feta cheese on the salad.
Place the tartare in the center of each salad, fresh and leaving it whole in a medallion. Enjoy!
Previous ProjectBurger with grilled peppers in oil
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