Ingredients

For the Salsa:

1 can fire-roasted tomatoes

1/8 to ¼ cup diced onion

3 cloves garlic

1T white wine vinegar (or lime juice)

¼ tsp cayenne or crushed red pepper

½ tsp salt

3 or 4 sprigs of cilantro

For The Avocado:

Avocado halves

1 tablespoon lime juice

1 tablespoon olive oil

1 tablespoon cilantro, chopped

1 lime, cut into wedges

salt, to taste

Garnishing:

low-fat sour cream, for garnish*

or

low-fat Greek yogurt, for garnish*

Preparation

To Make The Salsa: Combine the tomatoes, diced onion, garlic, pepper, salt, cilantro, vinegar or lime juice and jalapeño, if using. Pulse in a food processor or blender until the salsa is chopped and blended to preference.

To complete the grilled avocados with salsa: Preheat a grill to medium-high heat.

  1. Remove the pit of each avocado.

  2. Whisk together the lime juice and olive oil in a small bowl. Brush each avocado half with the lime juice marinade.

  3. Whisk together the lime juice and olive oil in a small bowl. Brush each avocado half with the lime juice marinade.

  4. Place each prepared avocado half, flesh side down, over the hot grill. Cook for about 5-7 minutes, or until grill marks appear and the avocado is warm, but not overly mushy.

  5. Remove the avocado halves from the grill and fill the hole, left by the pits, with salsa. You will have salsa left over after all the holes are filled. Reserve the leftover salsa in the fridge for a future snack or entrée topping.

  6. Squeeze the wedge of lime over the avocado halves and sprinkle lightly with salt. Top the salsa with a dollop sour cream or Greek yogurt, if using.

Consume with a fork or use baked pita chips as your utensil.