INSIDE OUT STUFFED AVOCADOS
Provided by Food Network
Time 30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat a grill to medium heat.
- Using the tip of a paring knife, cut off a sliver of the skin from the rounded side of each avocado half, so they will lay flat on your serving platter. Score the flesh side of each avocado half in a cross-hatch pattern. Brush the inside of the avocado halves with olive oil and sprinkle with salt and pepper. Place the avocado halves cut-side down on the grill for 1 minute 30 seconds. Turn the avocado halves 90 degrees to get cross-hatch grill marks and cook for another 1 minute 30 seconds. Remove from the grill and place, grilled-side up, on a large platter.
- Stir together the tomatoes, garlic, jalapeno, onion, cilantro, vinegar, salt and pepper in a mixing bowl. Set aside for assembly.
- Whisk together the sour cream, agave, lime juice and hot sauce in a small mixing bowl to form the crema.
- Mound about 2 heaping tablespoons of the vegetable mixture into each avocado half. Drizzle the margarita crema over the avocados. Sprinkle the tortilla chips on top. Serve immediately.
AVOCADO ON THE HALF SHELL
A memorable salad dish that is vibrantly fresh and beautiful - not to mention simple. It's nothing more than pico de gallo (tomato salsa) on an avocado. I had this at Little City in Austin, Texas and fell in love. Now I make it as a meal for myself or a starter for dinner parties.
Provided by Colean
Categories Vegetable
Time 15m
Yield 1-2 serving(s)
Number Of Ingredients 7
Steps:
- Mix the tomato, onion, jalapeno, and cilantro together in a small bowl. Let sit at room temperature briefly to allow flavors to meld.
- Halve and pit the avocado, leaving the skin on.
- Using a table knife, cut the the avocado from the pulp down to, but not through the skin. Make cuts both laterally and horizontally, so that you essentially end up with avocado chunks still in the shell.
- Place avocado on a plate. Divide and scoop the pico de gallo into each half where the pit was. Sprinkle liberally with Tabasco sauce. Don't skip the Tabasco -- it really makes the dish with a vinegary, spicy effect.
- Serve immediately with thin, warm tortilla chips.
Nutrition Facts : Calories 381.7, Fat 30, SaturatedFat 4.4, Sodium 25.1, Carbohydrate 30.7, Fiber 16.8, Sugar 8.9, Protein 6.3
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