Ingredients
- 3 avocados
- 4 tbsp olive oil
- 2 tbsp lime juice (about 2 limes)
- 1 jalapeno, finely diced
- 2 cups cherry tomatoes
- ¼ cup red onion, diced
- ¼ cup fresh cilantro leaves, coarsely chopped
- 4 tbsp olive oil
- ½ tsp salt
- 2 tbsp chives, finely chopped
- ¼ cup Go Raw Sea Salt & Cracked Pepper Salad Toppers
Special Equipment
- Grill pan or barbecue
Directions
- Preheat barbecue or grill pan to between 350°F to 400°F.
- Cut avocados in half and remove pits. Brush avocado halves with 1 tablespoon of olive oil and sprinkle with salt.
- Grill avocados cut side down (uncovered if using a barbecue) for about 5 to 7 minutes until the edges begin to char. Note, to ensure the avocado stays intact, do not move around avocados once you place them on the grill. Once charred, remove from grill and let rest on a platter, charred side up.
- Make the dressing by whisking together lime juice, the remaining olive oil, ½ tsp salt, chives, and jalapeño.
- De-sting the red onion by putting it in a sieve and running it under cold water. Pat dry.
- Put red onion, tomatoes, cilantro, and dressing in a bowl. Lightly toss to coat.
- Put tomato salad mixture on a platter and top with grilled avocado halves.
- Top with Salad Toppers.
Recipe by Valerie Popelka; Photo by Dana Plucinski
