Grilled Avocado
This Grilled Avocado Recipe stuffed with fresh tomato salsa makes a delicious vegetable summer side dish.
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Servings :
Calories : 162kcal
Ingredients
- 2 avocados halved
- ½ tbsp olive oil
- ½ tbsp lime juice
- salt & pepper to taste
- ¼ portion Pico de Gallo
Instructions
- Heat your grill or grill pan by rubbing a little oil on the grill pan before cooking on it.
- Cut avocados in half and remove the stone (if you press the halved avocado with the stone a little from the side, the stone can easily be removed). Drizzle with olive oil and lime juice. Season with a pinch of salt and pepper.
- Grill avocados, cut side down, for 5 minutes over medium-high heat. → They are done when the skin becomes slightly lighter.
- Arrange on a plate and fill the grilled avocado halves with Pico de Gallo. → You can also serve the avocados with a topping of your choice, or simply with some lime juice and salt.
Notes
Leftovers: It is best to store grilled avocados and pico de gallo separately in an airtight container in the refrigerator. Stays fresh for 2 days. Use it for sandwiches, tacos, or salad topping.
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Nutrition
Calories: 162kcal | Carbohydrates: 9g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 7mg | Potassium: 488mg | Fiber: 7g | Sugar: 1g | Vitamin A: 147IU | Vitamin C: 10mg | Calcium: 12mg | Iron: 1mg