Grilled California Avocado with Fresh Garden Salsa
It’s easy to combine garden favorites into a mild fresh salsa that pairs perfectly with unique, grilled Fresh California Avocado.
California Avocado Commission
California Avocado Commission
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Grilled California Avocado with Fresh Garden Salsa
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Ingredients
2 medium vine-ripened tomatoes, peeled, seeded and cut into 1/4-inch dice
2 tablespoons julienne-cut and quartered orange bell pepper slices
1/2 clove garlic, minced
2 small green onions, sliced
1 tablespoon chopped red onion
1 tablespoon drained, sliced black olives
1/2 teaspoon fresh orange or lemon zest
1 teaspoon minced fresh dill
1/4 teaspoon sea salt, to taste
1 teaspoon fresh orange or lemon juice, plus extra for drizzling
2 California avocados, halved and seeded
Olive oil cooking spray, as needed
Directions
- In a medium bowl, gently combine the tomatoes, pepper, garlic, green and red onions, olives, zest, dill, salt and juice. Set aside for the flavors to blend while you grill the avocados.
- Drizzle the avocado halves with a little juice, then spray with olive oil spray. Gently place cut side down on grill over hot coals for 2-3 minutes. Remove to a platter or individual serving plates.
- Stir the salsa, then fill the hollows of each grilled avocado half with the salsa. Serve immediately with remaining salsa on the side.
CHEF'S TIP: Make it spicy! Protecting your hand with rubber gloves, trim two to three thin slices from a habanero pepper. Mince and stir into the salsa.
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Prep Time
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Cook Time
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Servings
Directions
- In a medium bowl, gently combine the tomatoes, pepper, garlic, green and red onions, olives, zest, dill, salt and juice. Set aside for the flavors to blend while you grill the avocados.
- Drizzle the avocado halves with a little juice, then spray with olive oil spray. Gently place cut side down on grill over hot coals for 2-3 minutes. Remove to a platter or individual serving plates.
- Stir the salsa, then fill the hollows of each grilled avocado half with the salsa. Serve immediately with remaining salsa on the side.
CHEF'S TIP: Make it spicy! Protecting your hand with rubber gloves, trim two to three thin slices from a habanero pepper. Mince and stir into the salsa.