By Jessica
My local grocery store always has avocado that looks fantastic and feels fantastic on the outside but about half of the time I end up throwing it out once I cut into it and see the nastiness on the inside. Now, I LOVE avocado so this is always a huge disappointment to me, beyond just the disappointment of wasting food and money. I recently started grabbing the bags of avocados from Costco and have been *knocking on wood* pleased with every batch I buy.
Since I love them so much, I always seem to grab a bag when I go and I've been trying to come up with new ways to eat them. One recent experiment was grilled avocado. I've never made them before and now that I have, I don't know what took me so long.
To treat the avocado before slapping them on my Cuisinart Griddler, I just cut and pitted them as usual and then squeezed some fresh lemon over the halves to keep the color. I put the oil on my grill and then just cooked them cut side down, quickly. I didn't want them to get super warm or really mushy, I just wanted some grill flavor.
To stuff them I made a quick salad:
I pkg. Seeds of Change brown rice and quinoa blend
Brianna's Balsamic Vinaigrette
Sunflower seeds
Organic Baby Kale
Baby carrots
Cook the rice blend per the pkg. instructions. Meanwhile, dump a healthy handful (more or less to taste) of sunflower seeds into the bottom of your bowl. Top with your baby kale, which I just rip into smaller pieces. After your rice blend is cooked allow it to cool a minute before dumping it (all or half depending on how much you need) over the top of the kale and seeds. Allow the kale to wilt slightly while you shred in your carrots and then top the whole thing with the dressing and spoon the finished salad into your avocado.
I also love this salad alone as well.
(Photo: me)
I have put this on the meal plan for the week. THANKS!
Posted by: A'Dell | July 16, 2012 at 02:32 PM