On one of son’s visits home, he turned us on to this wonderfully easy and tasty side dish. Grilling softens the avocados. It also brings out the natural oils that make this fruit tasty and satisfying. When you spread the softened avocado on thick slices of grilled rosemary-olive bread, and add a couple of drops of fresh lime juice and a dash of salt, the combination can’t be beat.
2 ripe avocados (but not over ripe)
2 tablespoons extra virgin olive oil (divided)
1 loaf of crusty rosemary-olive bread
1 teaspoon fresh lime juice
Salt to taste
Preheat the grill on medium to medium high heat (about 400 degrees) for 10-15 minutes.
Cut avocados into quarters and discard pit. Do not peel off skin. Brush avocados with one tablespoon extra virgin olive oil. Grill avocado quarters on one side for three minutes. Turn onto other side and grill for three minutes more. Remove from grill and set aside.
Cut four thick slices from loaf. Brush one side of each piece of bread with the other tablespoon of oil. Grill on olive oil side for three minutes or until nice grill marks appear (bread should not be burned). Remove from grill.
Let the grilled avocado fall out of their skins and into a medium mixing bowl. Discard skins. Spread a thick schmear of avocado onto the grilled side of each piece of bread. Garnish each piece of bread with a few drops of fresh lime juice. Sprinkle each piece with a little salt, serve, and enjoy!
Chef Randy’s latest book: Ojai Valley Grill It Cookbook: vegetarian and vegan recipes and tips for successful grilling with color photos on Sale at AMAZON
For additional recipes, see Chef Randy’s website at valley-vegetarian.com.
Chef Randy has been a vegetarian for over 40 years and eats local and organic grain, fresh fruit, and vegetables as much as possible. He is known locally as the “Healthy Chef.” His column, Chef Randy, is syndicated in California newspapers. See his website at Valley-Vegetarian.com for more recipes.
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