Grilled Avocado with Strawberry-Mango Salsa
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- 1/4 cup honey
- 1 tablespoon balsamic vinegar
- 1/3 cup orange juice
- 4 medium avocados, just turning soft, not fully ripe
- 1 medium mango, peeled, pitted, and cut into 1/2-inch cubes
- 1/2 pound strawberries (about 1 cup), hulled and cut into 1/2-inch cubes
- leaves of lettuce, such as romaine or iceberg, to serve
- Carbohydrate 53 g(18%)
- Fat 43 g(67%)
- Fiber 16 g(63%)
- Protein 5 g(10%)
- Saturated Fat 6 g(31%)
- Sodium 18 mg(1%)
- Calories 582
Preparation 1. Preheat a well-oiled grill to medium-high, 300°F to 400°F. 2. Slice the avocados in half lengthwise, and carefully remove the pit; do not peel them. In a small bowl, mix the honey with the oil. Brush the avocado flesh with this mixture, cover with plastic wrap and set aside in a cool place (do not refrigerate). 3. In a medium bowl, mix the mango and strawberries with the vinegar, orange juice, and lemon juice. Let the mixture rest for at least 20 minutes, stirring occasionally, so the flavors can blend. 4. Grill the avocados, skin side down, for 2 to 3 minutes, until the skin begins to lightly char and take on grill marks. Brush the flesh side of the avocados again with the honey-oil mixture and place them, flesh side down, on the hot grill for another 2 or 3 minutes. 5. With a spatula, carefully remove the avocados from the grill and place them on a bed of lettuce on a serving plate, 2 halves per person. Fill the seed cavity with mango-strawberry salsa, generously dribbling some on top of each half. Serve with a spoon to scoop out the avocado flesh and salsa. Tip:Do not store unripe fruit in the refrigerator. To ripen avocados, place them in a brown paper bag at room temperature for 2 to 5 days, keeping them away from direct sunlight. To hurry up the ripening process, add an apple or a banana to the bag.
Preparation 1. Preheat a well-oiled grill to medium-high, 300°F to 400°F. 2. Slice the avocados in half lengthwise, and carefully remove the pit; do not peel them. In a small bowl, mix the honey with the oil. Brush the avocado flesh with this mixture, cover with plastic wrap and set aside in a cool place (do not refrigerate). 3. In a medium bowl, mix the mango and strawberries with the vinegar, orange juice, and lemon juice. Let the mixture rest for at least 20 minutes, stirring occasionally, so the flavors can blend. 4. Grill the avocados, skin side down, for 2 to 3 minutes, until the skin begins to lightly char and take on grill marks. Brush the flesh side of the avocados again with the honey-oil mixture and place them, flesh side down, on the hot grill for another 2 or 3 minutes. 5. With a spatula, carefully remove the avocados from the grill and place them on a bed of lettuce on a serving plate, 2 halves per person. Fill the seed cavity with mango-strawberry salsa, generously dribbling some on top of each half. Serve with a spoon to scoop out the avocado flesh and salsa. Tip:Do not store unripe fruit in the refrigerator. To ripen avocados, place them in a brown paper bag at room temperature for 2 to 5 days, keeping them away from direct sunlight. To hurry up the ripening process, add an apple or a banana to the bag.
