Avocado and Basil Greek Yogurt Parfait

Makes 2 servings

1 medium Hass avocado
1 meyer lemon
1 cup plain Greek yogurt (we like using Chobani)
4 teaspoons extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
10 fresh basil leaves

1. Cut the avocado into large chunks and sprinkle with the juice of the meyer lemon.

2. Split the Greek yogurt into two bowls. Top each bowl of yogurt with half of the avocado chunks, olive oil, salt, and freshly ground black pepper.

3. Tear the basil leaves into pieces and garnish the parfaits with the pieces. Serve.