Grilled Avocado with Cilantro-Jalapeño Vinaigrette
Prep time: 10min
Total time: 25min
Serves: 6
3
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
Directions
-
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).
