Meant to be an appetizer, but we enjoyed for dinner.
Source: Love and Lemons | Makes: 8 halves | Time: 20 min
Changes: replaced red onion with shallot,
Ingredients
2 tablespoons coconut milk
Zest and juice of 1 lime, plus lime wedges for serving
¼ cup finely diced shallot
½ garlic clove, minced
1 can hearts of palm, drained, rinsed and diced
1 cup diced cherry #tomatoes
⅓ cup diced cilantro
½ diced jalapeño or serrano, more if desired
Heaping ¼ teaspoon sea salt, more for sprinkling
Freshly ground black pepper
4 ripe yet firm #avocados
Extra-virgin olive oil, for drizzling
Instructions
In a medium-small bowl, combine the coconut milk, lime zest and juice, shallot, and garlic. Stir, then add the hearts of palm, tomatoes, cilantro, jalapeño, salt, and pepper to taste. Set aside.
Heat a grill to medium-high heat. When the grill is preheated, slice the avocados in half, remove the pits, and drizzle each half with olive oil, lime juice, salt and pepper. Grill the avocado halves cut side down for 3 to 4 minutes or until char marks form.
Remove from the grill, place on a platter and fill each avocado half with the filling. Serve with a pinch of salt, if desired, and lime wedges.
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