Grilled Avocados stuffed with Hearts of Palm Salsa
Smoky Hearts of Palm Salsa
1 14.5 oz jar of hearts of palm, drained (about five 4-inch sticks)
½ medium red bell pepper, diced small
2 heaping Tablespoons yellow onion, chopped small
¼ cup loosely packed cilantro leaves, roughly chopped
2 Tablespoons freshly-squeezed lime juice
¼ teaspoon smoked paprika
¼ teaspoon ground chipotle chile pepper
3 ripe avocados
3 teaspoons freshly squeezed lime juice, divided
Extra virgin olive oil for lightly oiling avocados
Tortilla chips (optional)
Cut the avocados evenly in half. Remove the pits. Cover each cut avocado half in ½ teaspoon of lime juice. Lightly brush each half with extra virgin olive oil. (Don’t bother oiling the exterior peel. It won’t be touching the grill.)
Heat an outdoor grill to 500 degrees. Put the cut side of each avocado half face down onto the grill grate. Grill for a minute to a minute and a half, until marks have formed. Turn the avocados (still with the cut side down) at a forty-five degree angle to make hash marks, and continue grilling for a minute longer. Remove the avocado halves from the grill.
Add a heaping spoonful of hearts of palm salsa into the pit cavity of the avocado halves. Serve immediately with a spoon as a salad or with tortilla chips for dipping.