In the backcountry or in your backyard, give this outdoor recipe a try the next time dinner rolls around the picnic table.
Grilled Southwest Avocados
Ingredients:
4 Hass avocados, halved
1 bag of blue corn tortilla chips
2 Tbsp lemon juice
2 Tbsp extra virgin olive oil
corn salsa
Corn Salsa:
8 oz whole corn, strained
8 oz black beans, strained
1 med tomato, diced
1/2 med white onion, diced
1 Tbsp cilantro, chopped fine
1/2 tsp ground cumin
1/2 tsp chili powder
salt & pepper to taste
combine salsa ingredients, set aside
Directions:
Heat grill to medium-high heat.
Remove pits from avocados
Brush avocados first with lemon juice, then extra virgin olive oil
Place avocados skin side down on grill for 2 minutes
Turn avocados and grill for 2 more minutes
With a spatula, carefully remove avocados from grill
Spoon salsa into seed pits
Stick a chip in avocado and serve!
Serves 8