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    • Randy Graham

    • April 26, 2013 in Columnists

    Grilled Avocados

    Grilled Avocados #1

    Here’s a summer appetizer that our son, Robert, shared with us. It is sort of a Caprese Salad folded into a grilled avocado. Who’d a thunk it! Easy to prepare, it is full of nutrition, and it doesn’t hurt that it looks and tastes fantastic.

    1 clove garlic (minced)
    2 tablespoons extra virgin olive oil plus more for the tomatoes
    1 tablespoon freshly-squeezed lime juice
    3 avocados
    Salt and fresh ground black pepper
    18 grape or mini-heirloom tomatoes
    12 Ciliegine Whole Milk Fresh Mozzarella
    1 serrano chile (stemmed, seeded and thinly sliced)
    2 tablespoons basil (chopped)

    Heat grill to medium-hot (about 400 degrees).

    Place garlic in a medium-sized bowl. Add oil and lime juice, and whisk together. Cut the avocados in half (lengthwise) and remove pits. Brush some of the oil mixture onto each avocado half. Reserve the balance of the oil mixture for later (see below). Season the avocados liberally with salt and pepper.

    Skewer the tomatoes and drizzle with olive oil. Season with salt.

    Place the avocados on the grill cut-side-down. Add the tomatoes alongside. Grill for 4 to 5 minutes in total, turning the tomatoes once. The avocados should be nicely marked and the skin on the tomatoes should be blistered. Remove everything from the grill.

    Un-skewer the tomatoes and cut each in half. Add the tomatoes and the Mozzarella balls  to the reserved oil mixture. Fold in the sliced chiles and basil. Spoon some of this mixture into each avocado half and finish with a little extra salt, if desired. Serve warm.

    See Chef Randy’s food blog for more recipes at: http://valleyvegetarian.blogspot.com


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