Grilled Avocado Boats with Blistered Tomatoes
Make waves at your next summer party with these grilled avocado “boats” that are filled with a jumble of blistered veggies. A healthy salad or appetizer.
Servings Prep Time
4servings 5minutes
Cook Time
15minutes
Servings Prep Time
4servings 5minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Pre-heat grill to approximate 400F degrees or grill pan to medium-high.
  2. Using a sharp knife, slice avocados in half lengthwise and gently twist to separate. Leave the peel on but use a spoon to gently remove and discard the pit.
  3. Remove husk and silks from corn and place tomatoes on a skewer. Brush cut side of avocado, corn and tomatoes with olive oil. Season with Tajin and pepper.
  4. Place avocado (cut side down), corn and tomato skewers on grates. Avocado should take about 3 to 4 minutes to get a good sear. You can press down lightly for a few seconds to lock in some good grate marks before removing.
  5. Let vegetables cool for 5 to 10 minutes. Shear corn off the cob and toss with grilled tomatoes and chopped fresh cilantro.
  6. Set grilled avocados cut side up on a bed of lettuce. Pile up tomato mixture evenly among the center wells, allowing any remainder to fall over the sides onto the lettuce.
  7. Drizzle with salad dressing and serve immediately.

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