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.
Course:
Appetizer, Salad
Cuisine:
Mexican, Southwestern
Servings: 4servings
Ingredients
2large avocados, ripe but still with some firmness
2tablespoonsolive oil
1 tablespoonTajin chili and lime seasoning
1teaspoonground black pepper
2earsfresh corn
1pintchery tomatoes
1/4cupchopped fresh cilantro
4 to 6ounces baby spring mix
1/3cupfavorite creamy dressing or ancho vinaigrette
Instructions
Pre-heat grill to approximate 400F degrees or grill pan to medium-high.
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.
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.
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.
Let vegetables cool for 5 to 10 minutes. Shear corn off the cob and toss with grilled tomatoes and chopped fresh cilantro.
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.
Drizzle with salad dressing and serve immediately.