Grilled Avocado Salsa Food

GRILLED AVOCADO STUFFED WITH BLACK BEAN SALSA

Steps:

• Prepare a grill for medium-high heat.
• For the black bean salsa: Stir together the beans, cilantro, red onions, cumin, tomatoes, lime juice, bell peppers and jalapenos in a medium bowl until well incorporated. Season with salt and pepper.
• For the grilled avocado: Brush the cut sides of the avocados with olive oil and place on the grill cut-side down. Cook until charred, about 1 minute. Season with the chile powder and some salt and pepper.
• To serve, fill the cavity of each avocado with the salsa and serve with tortilla chips.

GRILLED AVOCADO WITH SALSA

Steps:

• Preheat a grill on medium heat to 425 degrees F.
• Brush the inside of the avocado halves with the olive oil. Place the avocado halves cut-side down on the grill for 1 minute and 30 seconds. Turn the avocado halves 90 degrees to get cross grill marks and cook for another 1 minute and 30 seconds.
• Remove from the grill and season with salt and pepper. Put about 1 heaping tablespoon of salsa into the center well of each avocado half. Garnish with hot sauce and serve.

GRILLED PORK WITH AVOCADO SALSA

Steps:

• For marinade, mix first 5 ingredients. In a large bowl, toss pork with 1/2 cup marinade; refrigerate, covered, up to 2 hours., For glaze, place jelly and 1/3 cup of the remaining marinade in a small saucepan; bring to a boil. Cook and stir until slightly thickened, 1-2 minutes; remove from heat. Place salsa ingredients in a large bowl; toss lightly with remaining marinade., Drain pork, discarding marinade. Place pork on a lightly oiled grill rack over medium heat. Grill, covered, until a thermometer reads 145°, 4-5 minutes per side, brushing with glaze during the last 3 minutes. Serve with salsa.

GRILLED SALMON WITH AVOCADO SALSA RECIPE BY TASTY

Steps:

• In a large bowl, mix oil, salt, pepper, and paprika. Coat the salmon fillets with the marinade and refrigerate for 30 minutes.
• Grill the salmon on an 11 inch (28 cm) griddle pan on high heat for two minutes on each side.
• In a separate bowl, lightly toss avocados, ¼ red onion, the juice from one lime, 1 tablespoon olive oil, and salt to taste.
• Spoon avocado salsa on top of the cooked salmon. Top with finely cut cilantro.
• Enjoy!

GRILLED AVOCADOS

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Whisk olive oil, ground chipotle pepper, and chili powder together in a bowl; brush over the entire surface of the cut-side of each avocado.
• Grill avocados, cut-side down, on the preheated grill until grill-lines begin to form on the avocado flesh, about 5 minutes.

GRILLED FISH WITH SALSA AND AN AVOCADO SAUCE

Steps:

• Quarter peppers and remove seeds and membranes. Grill pepper, skin side up, until skin blisters and blackens. Peel skin away and chop finely. Combine pepper and remaining ingredients in a bowl, mix well, refrigerate until needed.
• Avocado Sauce.
• Mash avocado in a bowl with lime juice until quite smooth, add garlic, mayo, cayenne and sugar and mix, until well combined. Again refrigerate until needed.
• Fish.
• Brush fish with olive oil, BBQ, Grill or pan fry fish until tender and cooked through. Cooking time will vary according to the thickness of the fish, but it will be no longer than 6-10 minutes.
• To serve: Arrange fish on a plate spoon salsa over the top serve avocado sauce on the side. I also serve a nice green salad with this dish, very light and yummy.

GRILLED MAHI MAHI WITH AVOCADO SALSA

Steps:

• Cut avocado, tomato into 1/2 inch chunks, add minced onion, and jalapeno, cilantro and lime juice and salt.
• Mix together and store in fridge can be made hours before.
• Meanwhile take mahi mahi and cut into strips.
• Add olive oil, lime, salt and pepper and marinate for 20-30 minutes.
• Grill over coals or on a grill or under broiler for 6-8 minutes per side.
• Serve fish with salsa on top.

GRILLED AVOCADO SALSA

Steps:

• Cut the avocados in half; remove the pit and peel the skin from 3 of the halves. Slice the peeled halves into ½-inch slices. Place the avocado slices and the half still in the skin on a hot grill. Grill the onions, peppers, and avocado until nice grill marks appear.
• Place the peppers into a bowl and cover with damp towel, or into a plastic bag to sweat the skins. Scoop the half of the avocado out into a mixing bowl; add the jalapeno pepper, lime juice, cilantro, salt, and pepper. With a fork, mash all the ingredients into a guacamole. Once the pepper skins are loose, peel and discard skins.
• Cut the tomato, onion, and peppers into ½-inch dices; fold into the mashed mixture and carefully and gently.
• Salt and pepper to taste. Serve at room temperature.

GRILLED PINEAPPLE AND AVOCADO SALSA

Steps:

• Heat grill or grill pan to medium hot.
• Brush pineapple rings lightly with oil, and season with salt and pepper.
• Grill until brown and caramelized, about 8 minutes per side, or cook on a grill pan over medium heat for 12 to 15 minutes on each side.
• Cool slightly, and cut into 1/2 inch chunks.
• Transfer to a bowl.
• Halve avocados; remove and discard pit and peel.
• Cut flesh into 1/2-inch chunks; add to pineapple along with lime juice, jalapeño, and cilantro.
• Toss to combine, and serve.
• Enjoy!