Night 3: Taco Salad Stuffed Grilled Avocado
Total time: 20 minutes
Makes: 4
Fire up the grill, and celebrate Sukkot with a barbeque, including these Taco Salad Stuffed Grilled Avocados. A healthy, plant-based taco salad with a honey-lime vinaigrette is stuffed inside a creamy, grilled avocado. If you’ve never grilled avocado, you’ll love how simple it is, but how impressive it looks! A brief char on the grill makes the avocado extra creamy and the perfect base for a tangy salad.
Equipment
BBQ or grill pan
Ingredients
Salad:
⅓ cup canned black beans, drained and rinsed
½ cup grape tomatoes halved
2 tbsp chopped red onion
2 radishes, thinly sliced
2 tbsp fresh cilantro, chopped
2 tbsp olive oil
Juice of 2 limes
½ tsp lime zest
1 tsp honey
¼ tsp chili powder
¼ tsp cumin
Pinch ground coriander
Sea salt and pepper
Avocados:
2 tbsp olive oil
2 ripe avocados
2 limes, halved
Preparation:
Combine black beans, grape tomatoes, red onion, radish, and cilantro in a medium bowl.
In a small bowl or jar, whisk the olive oil, lime juice, lime zest, honey, chili powder, cumin, coriander, salt, and pepper. Drizzle dressing over the salad. Set aside.
Before serving, halve the avocados and remove the pit. Scoop out the flesh to leave a ½ inch border.
Brush the cut side of the avocados and limes with olive oil.
Heat the grill to medium heat. Grill avocados and limes cut side down for 3-4 minutes or until char marks form. Remove from the grill using tongs.
Fill each avocado half with salad, top with sea salt, and a grilled lime juice.
Enjoy!
Notes
Wait to grill the avocados until just before serving to ensure they don’t brown!
Serve with grilled chicken, fish, and rice for a complete meal!