Inner Chef

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Grilled Acocados

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Grilled Avocados                                             Servings: 4


1 tablespoon olive oil

1 tablespoon lime juice

2 large ripe avocados, halved, seeded, and peeled (about 1 pound total)

¼ teaspoon kosher salt or 1/8 teaspoon salt

¼ cup bottled picante sauce

1 ounce Monterey Jack or farmer cheese, shredded or crumbled (1/4 cup)

Snipped fresh cilantro

Salad greens (optional)

¼ to ½ red onion, small dice

3 plum tomatoes, small dice (remove seeds)

Salt and pepper to taste


For Salsa Topping: dice onion and tomato; salt and pepper to taste. Remember that salting the tomatoes will bring out their juices, so it is best to prepare this just before serving.

1. Stir together olive oil and lime juice. Brush avocados all over with olive oil mixture. Sprinkle cut sides of avocados with salt.

2. For a charcoal grill: grill avocado halves, cut side down, on the rack of an uncovered grill directly over medium coals for 5 minutes or until browned. Turn avocado halves, cut side up. Fill centers of avocado halves with the 1/4 cup picante sauce and shredded cheese. Cover grill and grill about 5 minutes more or until cheese begins to melt. (For a gas grill:  preheat grill. Reduce heat to medium. Place avocado halves on grill rack over heat. Cover and grill as above.)

3. Remove avocados from grill. Sprinkle tops of avocado halves with snipped cilantro. If desired, serve on a bed of salad greens and top with onion/tomato mixture.




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