Grilled Avocado with Fruit Salsa

Print this recipe

Prep Time: 15-20 minutes

Serves: 4 servings

Description:

2011 Kick Off with Hass Avocados Recipe Contest – Finalist
Recipe Courtesy of Rick B. from Washington, who says "Grilled Avocados with Strawberry-Mango Salsa

This recipe was submitted by a Hass Avocado fan and has not been tested by the Hass Avocado Board.

Ingredients:

4 firm ripe Hass Avocados
1/4 cup (59 mL) honey
1/4 cup (59 mL) olive oil
1 medium mango, peeled, pitted, and cut into 1/2-inch (1-cm) cubes
1/2 pound (277 g) strawberries, cut into 1/2-inch (1-cm) cubes
1 Tbsp. (15 mL) balsamic vinegar
1/3 cup (79 mL) orange juice
2 Tbsp. (30 mL) lemon juice
Lettuce leaves, for serving

Instructions:

Preheat the barbecue to medium-high (300?F to 400?F), making sure the grill is well oiled.
Slice the avocados in half lengthwise and carefully remove the seeds. In a small bowl, mix together the honey and olive oil. Brush the exposed flesh with the honey–olive oil mixture, cover with plastic wrap and set aside in a cool place (do not refrigerate).
In a medium bowl, combine the mango, strawberries, vinegar, orange juice, and lemon juice. Let sit for at least 20 minutes, stirring occasionally, so the flavors can blend.
Grill the avocados, skin side down, for 2 to 3 minutes, or 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 grill for 2 to 3 minutes.
With a spatula, carefully remove the avocados from the grill and place them on beds of lettuce on warm serving plates, 2 halves per person. Fill the seed cavity of each avocado half with the mango-strawberry salsa. Serve with spoons to scoop out the avocado flesh and salsa.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.