Grilled Avocado with Cilantro-Jalapeño Vinaigrette

Prep time: 10min

Total time: 25min

Serves: 6

avocados

1 or 2

jalapeño peppers, halved and seeded

1 cup

loosely packed fresh cilantro leaves

250 mL

1/2 cup

olive oil, plus 2 tsp (10 mL), divided

125 mL

1/4 cup

plus 2 tbsp (90 mL) lime juice

1 tbsp

liquid honey

15 mL

1/4 tsp

sea salt

1 mL

Pepper to taste

1 cup

shredded Monterey Jack or Jalapeño

250 mL

Jack cheese

Per serving (1/6 of the recipe):

calories

380

fat

34 g

saturated fat

6 g

carbs

12 g

sugar

3 g

protein

6 g

cholestrol

15 mg

fibre

3 g

sodium

210 mg

Do not peel avocadoes. Slice each in half lengthwise. Remove and discard pits. Set aside.
To make the vinaigrette, in a blender, combine jalapenos, cilantro, 1/2 cup (125 mL) olive oil, lime juice, honey, salt and pepper. Blend on high until smooth. Set aside.
Brush avocado halves with remainder of olive oil. Place cut-side down on grill preheated to low. Close lid and grill until lightly charred, about 5 min. Turn avocados right-side up, top with cheese. Increase grill heat to medium. Close lid and cook until the cheese is melted, about 4 min. (Grill another 1 to 2 min. if you prefer the cheese golden and bubbly.)
Place each avocado half in a bowl, drizzle generously with reserved vinaigrette (serve with spoons).