Disclosure: I received free samples of California Avocado mentioned in the post. By posting this recipe I am entering a recipe contest sponsored by California Avocado and am eligible to win prizes associated with the contest. I was not compensated for my time.
Have I mentioned that I love avocados? On those rare nights when everyone is out, and I don’t have to cook, I’ve been known to whip up a bowl of guacamole and grill up a few corn tortillas, and call that dinner. If I’m feeling especially hungry, I might open a can of black beans for extra protein. And if it’s summer, and I have pickled vegetables on hand, I’ll add those. Even though I’ve always known they are a healthy fruit (yes, fruit), I used to feel kind of guilty about eating an entire avocado’s worth of guacamole. But then I really looked into it, and you know what – avocados are really good for you! (of course you don’t have to eat an entire avocado yourself, but in case you want to…)
Here are the stats for 1 medium avocado (about 1 cup slices):
Fat: 21grams (but 17g of it is heart healthy, mostly monounsaturated fat)
Cholesterol: 0mg (that’s zero not OMG, but OMG that’s healthy!)
Sodium: 10mg (practically nothing)
Potassium: 708mg (wow! That helps to lower your blood pressure)
Carbohydrate: 12g (less than a slice of bread)
Sugar: 1g (why bother counting?)
Fiber 10g (super great!)
Protein: 3g (not that much, hence the beans)
It also has 20% of the daily value for vitamin B-6, and 24% of vitamin C! Can you say SuperFood?!
In addition to their health benefits, avocados are so versatile. A few slices make a nice addition to an omelet for brunch, and of course, they’re great as a snack or appetizer with chips and salsa. I think avocados look so pretty when served as part of a salad, and just cut in half. They make a beautiful addition to any summer cookout table, and that’s perfect because they’re in season from spring until the end of summer.
When I saw that the California Avocado Commission was sponsoring a Recipe Redux recipe contest, I jumped at the chance to share one of my favorite summer salads. I love this grilled avocado salad because it’s a show stopper – so colorful and beautiful. Most of the ingredients are grilled ahead of time, so it’s also easy, and everyone gets their own individual portion – kinda fancy :)!
Grilled Stuffed Avocado Salads
- 2 ripe avocados each cut in half and pits removed
- 2 medium ears of fresh sweet corn husked
- 1 medium tomato diced
- 1/2 medium red onion cut into 2 or 3 thick slices
- 1/2 cup black beans rinsed
- 1/2 cup loosely packed cilantro chopped
- 1/2 jalapeño pepper seeds and membrane removed, minced (optional)
- 4 Tbs lime juice from 1 large lime divided
- 3 Tbs olive oil divided
- 1/8 tsp cumin
- kosher salt
- 1 corn tortilla
- Heat grill to medium-high heat.
- Spray tortilla with cooking spray, or lightly brush with olive oil. Sprinkle lightly with salt.
- Squeeze lime juice from 1/2 lime (about 2 Tbs) over avocado halves. Brush avocado, onion slices, and corn with half of the olive oil. Lightly salt avocado halves.
- Grill vegetables and tortilla until slightly charred and softened. Avocado halves should be grilled flesh side down, and will only need 1-2 minutes until charred.
- Remove vegetables and tortilla from grill and let cool.
- Cut tortilla into quarters and set aside for garnish (it may be easier to cut with scissors if warm)
- When cool enough to handle, cut kernels from corn and place in a mixing bowl.
- Cut onion into diced size pieces and add to bowl.
- Add diced tomato, black beans, cilantro and jalapeño (if desired).
- Toss all vegetables lightly.
- In a separate bowl or measuring cup, mix remaining 2 Tbs lime juice, 2 Tbs olive oil, cumin and salt to taste. Mix well, and pour dressing over salad and toss again.
- To serve, put 1-2 spoonfuls of salad mixture in and around each avocado half. Garnish with a tortilla chip.
Also provides: 14g monounsaturated fat; 3g polyunsaturated fat; 672mg potassium
What’s your favorite way to eat avocados?