Grilled Avocado With Lavender Citrus Sauce Food

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 AVOCADO RECIPE

Steps:

• Gather the ingredients. Clean the grates . Prepare a medium-high (400 F to 425 F) indirect gas or charcoal grill fire.
• Slice the avocados in half lengthwise. Remove the pit, and immediately cover the flesh with fresh lime juice.
• Brush a small amount of olive oil onto the surface of each avocado and sprinkle with salt.
• Oil the grates and place the avocados cut side down over indirect heat on the grill.
• Grill with the lid open for 4 to 6 minutes until the avocado becomes slightly tender when gently squeezed with tongs. The skin should be crisp and the flesh will have grill marks.
• Remove from the grill. Serve with a more lime juice and salt, if desired.

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 AVOCADOS

Steps:

• Preheat the grill.
• Quarter the avocados and remove the seed. Season with salt and pepper, to taste, and brush with grapeseed oil. Grill the avocado slices over indirect heat, leaving undisturbed for the first 2 to 4 minutes or so to let the seasonings integrate into the surface and to allow the caramelization process to begin. Then, flip the avocados, remove from grill and let rest.
• Through the feed opening of a running blender add, 1 at a time, the vinegar, salt, black pepper, mustard, parsley, and garlic. Leaving the blender running add the olive oil through the feed opening in a slow thin stream.
• Serve the grilled avocado with enough of the dressing to coat and garnish with fresh parsley sprigs.

GRILLED SALMON AND PINEAPPLE WITH AVOCADO DRESSING

Steps:

• Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• Whisk the oil, chopped basil, chives, chopped tarragon, salt and pepper in a small bowl to blend. Brush the salmon and pineapple slices with the herb mixture.
• Cook the salmon until barely cooked through and still pink inside, about 4 minutes per side. Cook the pineapple until slightly charred, 3 to 4 minutes per side.
• Transfer 1 pineapple slice to each plate and arrange a piece of salmon slightly overlapping it. Spoon 2 tablespoons of the Avocado Dressing over each piece of fish. Garnish with basil and tarragon sprigs and serve.
• Combine the lemon juice, basil, chives, olive oil, tarragon, anchovy paste if using, salt, pepper, garlic and avocado in a food processor. Add 2 tablespoons of water and process until smooth. Cover the dressing and let stand for at least 15 minutes and up to 1 hour for the flavors to blend.

GRILLED AVOCADO WITH TAHINI

Steps:

• Whisk 2 tablespoons each lemon juice, tahini and hot water, 1 grated garlic clove, 1/2 teaspoon honey and a pinch each of salt and pepper in a bowl. Brush 2 pitted, peeled and quartered avocados with olive oil; season with salt and pepper. Grill over medium-high heat, flipping, until charred, 30 seconds per side. Top with the tahini sauce and parsley.

GRILLED AVOCADOS

Steps:

• Stir together olive oil and lime juice. Brush avocados all over with olive oil mixture. Sprinkle cut sides of avocados with salt.
• For 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).
• Remove avocados from grill. Sprinkle tops of avocado halves with snipped cilantro. If desired, serve on a bed of salad greens with additional picate sauce and sour cream.

GRILLED AVOCADO WITH LAVENDER-CITRUS SAUCE

Steps:

• Place the butter in a small prep bowl. Use a fork to whip it soft until creamy.
• Add the lime juice (and lemon juice), tequila if using, lavender, and salt. Beat until all the liquid is incorporated. Refrigerate until firm.
• Preheat a grill to medium-high. We used our stove top grill to prepare this recipe.
• Cut the avocados in half and remove the pits. DO NOT peel the avocados.
• Place the avocados on the heated grill, flesh side DOWN and leave for about 4 minutes to make grill marks on the flesh. Tip: on our stove top grill with my hand I [lightly] added pressure to the avocados to speed up the grill mark process thus avoiding overcooking the avocados and turning soft too quickly.
• Turn the avocado halves over and place a scant tablespoon of the butter-citrus mixture in the hollow of each avocado.
• Grill for an additional 10 minutes approximately or until the butter melts and the avocado is soft but not mushy. *The cooking time depends on the ripeness of the avocado.* The avocado should bubble around the skin but not be overcooked. For testing this recipe, this step took me about 4 minutes on the stove top grill.
• The avocados halves were served with a light garnish of lime zest, our main dish of simple roasted chicken; Recipe #478129, and Recipe #175034.