Grilled Guac with Sour Cream and Salsa
Hello folks and welcome back to the All Things Southern kitchen! I’ve hit on a new way to prepare avocados and we’ve been putting them away like nobody’s business. Avocados are the main ingredient in guacamole and we love us a good chip and dip around here, but it’s time to think outside the box with this powerhouse fruit. Although a lot of us think of avocado as a vegetable, it’s actually a fruit, and a highly nutritious one, at that. A simple google search quickly reveals a surprisingly long list of health benefits. They’re high in potassium. They’re good for your hair, eyes, skin. They can even help keep your cholesterol down and lower your risk for heart disease. And that’s just a partial list of reasons to add avocados to your regular diet, which brings me back to today’s recipe. I’ve been grilling the little babies and they’ve been delivering big time flavor. Let me walk you through it.
“Grilled Guac with Sour Cream and Salsa”
Avocados
2-3 tablespoons olive oil
Minced garlic
Sour cream for topping
Salsa for topping
1-2 limes
We’ll start by putting a large flat grill on the top of the stove over a medium heat. Now to prep our avocados. Simply take a good sharp knife and cut it lengthwise around the seed (or pit). Give the sides a slight twist if necessary for the fruit to open up cleanly, and remove the pit. Repeat with each avocado. I allow 1-2 per person. I sure do!
Now, we’ll sprinkle them with lime juice, brush them with minced garlic and olive oil, and season them with sea salt. Excellent.
Once our grill is nice and hot, we’ll place the avocado halves on it face down. This will give us some pretty grill marks immediately. Then we’ll lower the heat just a bit so we can let them cook about 4-5 minutes without burning. Afterwards, we’ll remove them from the grill, sprinkle with a little more of that fresh lime juice, and fill ’em with a dollop of sour cream and a bit of salsa. Scoop with your favorite chip or cracker.
YUM! That’s my Grilled Guac with Sour Cream and Salsa and it’s mighty good eating, from the All Things Southern kitchen to yours.
Hugs, Shellie