Grilled avocado with cilantro-jalapeño vinaigrette Recipe

Name: Grilled avocado with cilantro-jalapeño vinaigrette
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Ingredients: 3 avocados; 1-2 jalapeño peppers, halved and seeded; 250 mL (1 cup) fresh cilantro leaves, not packed; 125 mL (½ cup) + 10 mL (2 tsp.) olive oil, divided; 90 mL (¼ cup + 2 tbsp.) lime juice; 15 mL (1 tbsp.) liquid honey; 1 mL (¼ tsp.) salt; To taste, pepper; 250 mL (1 cup) regular or jalapeño Monterey Jack cheese

Ingredients

3 avocados
1-2 jalapeño peppers, halved and seeded
250 mL (1 cup) fresh cilantro leaves, not packed
125 mL (½ cup) + 10 mL (2 tsp.) olive oil, divided
90 mL (¼ cup + 2 tbsp.) lime juice
15 mL (1 tbsp.) liquid honey
1 mL (¼ tsp.) salt
To taste, pepper
250 mL (1 cup) regular or jalapeño Monterey Jack cheese

	PREP TIME 15m	COOK TIME 10m	TOTAL TIME 25m
YIELD 6 servings

Instructions

Preheat the barbecue to low.
Do not peel avocadoes.
Slice each in half lengthwise.
Remove and discard pits.
Set aside.
Place the jalapeños, cilantro, 125 mL (½ cup) olive oil, lime juice, honey, salt, and pepper in a blender and blend on high until smooth.
Set aside.
Brush avocado halves with remaining olive oil and then place them cut-side down on the grill.
Close lid and grill until lightly charred, about 5 minutes.
Turn avocados right-side up and top with cheese.
Increase barbecue heat to medium.
Close lid and cook until the cheese is melted, about 4 minutes. (Grill another 1 to 2 minutes if you prefer the cheese golden and bubbly.)
Place each avocado half in a bowl, drizzle generously with reserved vinaigrette, and serve.