Grilled Avocado Stuffed with Strawberry-Mango-Feta Salsa and Honey-Balsamic Glaze

If you love avocados as much as you love barbequing, then this recipe is for you. Grilled avocados have a wonderful presentation, not to mention are easy to make. The char marks add a hint of smoke and the natural bowl-shape makes the avocado perfect for stuffing with yummy fillings. This recipe started off with a simple mango salsa filling, but throughout the years I have tweaked it and added different ingredients. The addition of strawberries, feta and the honey-balsamic glaze truly makes this dish a summertime staple. This dish also makes an excellent pairing with grilled chicken or fish. In the past I have served the avocados with salmon, sea bass and tilapia.

Photo credit: Steven Depolo via Flickr

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Ingredients

Makes 6 servings

  • 3 medium avocados, ripe
  • Extra virgin olive oil

For the salsa:

  • 1 cup strawberries, diced
  • 1 mango, diced
  • 1 jalapeño, seeded and minced
  • 1/4 cup feta cheese, crumbled
  • 3 Tbsp. diced red onion
  • 2 Tbsp. fresh cilantro leaves, chopped

For the honey-balsamic glaze:

  • ¼ cup balsamic vinegar
  • 1 Tbsp. honey

 

Photo credit: via Flickr Here for the art…I’m still here..

Grilled avocado stuffed with strawberry-mango-feta salsa and honey-balsamic glaze

Instructions
For the strawberry-mango-feta salsa:

1. In a medium mixing bowl, combine the strawberries, mango, jalapeno, red onion and cilantro.
2. Set aside.

For the grilled avocado:

1. Heat grill to medium-high heat.
2. Slice the avocados in half, vertically. Remove the pits carefully and leave skin on.
3. Brush the inside of the avocados with extra virgin olive oil.
4. Place the avocados skin-side down for 2 to 3 minutes or until grill marks appear on the skin.
5. Flip the avocados so that the flesh-side is on the grill. Grill for another 2 to 3 minutes.
6. Remove the avocados from the grill and set onto plate.
7. Spoon the salsa onto each half of the avocados.
8. Sprinkle with crumbled feta cheese.
9. Drizzle with balsamic-honey reduction.
10. Serve and enjoy.

For the honey-balsamic glaze:

1. Heat stove to medium heat.
2. In a small saucepan, over medium heat, whisk together the balsamic vinegar and honey until combined.
3. Bring the mixture to a boil, then decrease the heat to low and simmer.
4. Stir the mixture occasionally, until the mixture is reduced by about 50 percent (about one minute).
5. Remove from heat and let thicken for one minute before using.


Nutritional information per serving (1 stuffed avocado half):
Calories: 229g
Fat: 17g
Sodium: 80mg
Carbs: 20g
Fiber: 7g
Sugar: 8g
Protein: 3g


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