The rain has finally ceased. Perhaps it will finally start feeling like the end of the school year and the beginning of summer. Yesterday temperatures reached the low 70’s. I got to pull out a cute sassy top, sport fancy flip-flops and sip drinks outside with some friends over dinner. (And yes, I cheated and had two light beers last night.)
As soon as the weather turns, I start rummaging through my outdoor cooking recipes. One of my favorites is something I tried last Easter after reading about it on Girl on Grill Action. Unfortunately it appears that this blog has not updated since last May, but there are some great grilling recipes listed in their archives. I’ve made just a few adjustments to the original recipe to make it my own. When choosing avocado for this dish, be sure they are soft but not mushy. You want them to be just a little firmer than avocados for making guacamole.
Celebrate the summer and bring on the avocado!
- Ripe avocado
- Fresh lime juice
- Olive Oil
- Worcestershire Sauce
- Fresh Salsa
Slice avocado in half and remove the pits. Drizzle with fresh lime juice. Brush with Olive Oil. Pour a small amount of Worcestershire Sauce in the center of the avocado, then fill the rest with fresh salsa. Lightly salt to taste. Grill with skin side down until the meat pulls away from the skin.
*The next time I make this recipe, though, I might try grilling with the meat side down, after lime juice and olive oil step, just for a minute, to get more of the grill flavor. Then fill it with Worcestershire and salsa to finish grilling until tender.