I mashed an avo, added a bit of plain Greek yogurt, lemon juice and chopped coriander leaves.
Chopped up some lettuce leaves (from the garden!) and two hard boiled eggs. Cubed some Paris Creek fetta. I mention the brand because it’s quite different from a lot of fetta. Drier, slightly rubbery. I love it, and wouldn’t normally eat fetta at the fridge door, if you want the full ad. I don’t know that I’d add what I think of as normal fetta to this.
Served with toast.
Variations are no doubt infinite.