Happy Cinco de Mayo! This is one of the holidays that makes me wish alcohol is something I liked because hello, margaritas! They always look so gorgeous and like the perfect way to wash down tacos or enchiladas and buckets and buckets of guacamole. But alas, no matter how pretty it looks in the sugar-rimmed glass, the taste and burn always make me run. So if it’s party time and water isn’t cutting it, I usually just opt for an Izze to celebrate the Mexi-fest.
And just in case you needed one more way to have more a)salsa and b)avocados with lime to wash down today, here’s the answer you’ve been looking for.
Have you ever grilled your avocados? It should definitely be a new thing. Slather them will a little oil and lime juice and they become just a little creamier and softer, and just think of all the options for filling them. Pasta salad, quinoa and veggies, chicken salad, and the list goes on. And since we are pretty much living off of the grill already (Georgia heat ain’t no joke, even in May), I foresee this becoming something of a staple on the side dishes menu.
And let’s talk about the jalapeno in the fruit salsa. Obviously, you can do what you want with it because it’s a free country and all that. So if zippy fruit is weird, leave it out! If strawberries that bite back aren’t your thing, cut it in half! But one thing I wouldn’t recommend is adding more. A little goes a long way, and that tiny bit of spice gets soaked up a lot faster in delicate fruits like strawberry and pineapple than it does in tomato-y salsa ingredient.
Happy partying, amigos!
Grilled Avocados with Couscous Fruit Salsa
- 3 ripe avocados
- Olive oil
- 1/2 cup of strawberries diced fine
- 1/2 cup of pineapple diced fine
- 1 tsp. jalapeno diced very fine
- 1/4 cup of prepared couscous
- 1 small lime
- dash of salt
Combine the strawberries, pineapple, and jalapeno in a small bowl. Zest the lime and add it to the fruit, then juice it and add about half (1-2 tsp. of the juice). Add the couscous and salt to taste.
Cut the avocados in half, twist to separate, and remove pits. if the pit cavity is very small, scoop some out to allow for more filling. Brush the remaining lime juice onto avocado halves, then brush each with olive oil and sprinkle lightly with salt. Place flesh side down onto a grill set to about medium heat, and allow to cook for 5-8 minutes, or until they are softening and grill marks appear.
Fill the cavities of the avocados with the fruit salsa and serve immediately.