Grilled Veggie Stuffed Avocado
Servings: 4
Calories: 354kcal
Equipment
- grill
Ingredients
- 2 tbsp coconut milk
- 1 lime Zest and juice of, plus lime wedges for serving
- ¼ cup red onion finely chopped
- 1 clove garlic minced
- 1 15 oz can hearts of palm drained, rinsed and diced
- 1 cup cherry tomatoes diced
- ⅓ cup cilantro chopped
- ½ jalapeño or poblano for less heat
- 1/4 tsp sea salt
- freshly ground black pepper
- 4 avocados ripe but still firm, halved and pitted
- Extra-virgin olive oil OPTIONAL, for drizzling
Instructions
- Heat a grill to medium-high heat.
- Combine all the ingredients except for the avocado in a mixing bowl. Set aside.
- When the grill is preheated, slice the avocados in half, remove the pits, and drizzle each half with olive oil, lime juice, salt and pepper. Grill the avocado halves cut side down for 3 to 4 minutes to give them nice grill marks.
- Remove from the grill, transfer to plates and fill each avocado half with the filling. Serve with lime wedges.
Nutrition
Calories: 354kcal | Carbohydrates: 22g | Protein: 5g | Fat: 31g | Saturated Fat: 6g | Sodium: 166mg | Potassium: 1104mg | Fiber: 14g | Sugar: 3g | Vitamin A: 584IU | Vitamin C: 37mg | Calcium: 34mg | Iron: 2mg
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