Grilled Avocado with Cilantro-Jalapeño Vinaigrette
1 or 2
jalapeño peppers, halved and seeded
loosely packed fresh cilantro leaves
1/2 cup + 2 tsp
125 mL + 10 mL
1/4 cup + 2 tbsp
60 mL + 30 mL
pepper to taste
shredded Monterey Jack or Jalapeño Jack cheese
Do not peel avocadoes. Slice each in half lengthwise. Remove and discard pits. Set aside.
To make the vinaigrette, in a blender, combine jalapenos, cilantro, 1/2 cup (125 mL) olive oil, lime juice, honey, salt and pepper. Blend on high until smooth. Set aside.
Brush avocado halves with remainder of olive oil. Place cut-side down on grill preheated to low. Close lid and grill until lightly charred, about 5 min. Turn avocados right-side up, top with cheese. Increase grill heat to medium. Close lid and cook until the cheese is melted, about 4 min. (Grill another 1 to 2 min. if you prefer the cheese golden and bubbly.)
Place each avocado half in a bowl, drizzle generously with reserved vinaigrette (serve with spoons).
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