Grilled avocado.

Oh, where has this concept been all my life?

This: large, ripe Hass avocado, halved and pitted, cut-side down on a hot grill for about 5–7 minutes until a bit charred and caramelized. Take it off, let it cool, scoop out the flesh, mash with a fork. Turn it into guac, with a bit of onion, tomato, garlic and S&P, or—my favorite—mash it with the juice of half a lemon, slivered basil, S&P and schmear on toasted bread.

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