Grilled Avocado With Strawberry Mango Salsa Recipes

GRILLED AVOCADOS

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Whisk olive oil, ground chipotle pepper, and chili powder together in a bowl; brush over the entire surface of the cut-side of each avocado.
• Grill avocados, cut-side down, on the preheated grill until grill-lines begin to form on the avocado flesh, about 5 minutes.

GRILLED CHICKEN WITH MANGO AVOCADO SALSA

Steps:

• Heat a grill over medium-high heat. Drizzle the olive oil over the chicken breasts and sprinkle with the chili powder and salt to taste.
• Grill for 4-5 minutes on each side or until cooked through.
• While the chicken is cooking, combine the mango, avocado, red bell pepper and cilantro in a bowl. Stir in the lime juice and salt to taste.
• Spoon the salsa over the chicken and serve.

STRAWBERRY MANGO SALAD

Steps:

• Heat cast iron skillet or grill pan over medium heat. Once pan is hot, add about 1/2 tablespoon of oil. Trim any extra fat off chicken breast and pound as needed to create even thickness. Season chicken with salt & pepper; cook on one side for 3-4 minutes before flipping to other side and cooking through. Cook until middle is no longer pink or internal temperature is 165ºF. Place on cutting board and slice chicken. (Or use outdoor grill.)
• In large bowl add greens, diced mango, sliced strawberries and sliced onions. Toss with tongs to mix salad together well.
• add all ingredients *except poppy seeds* into small blender or food processor. Process until smooth, then stir in poppy seeds.
• Portion out salad for desired servings; adding grilled chicken and top with avocado, goat cheese, sliced almonds. Drizzle with lime poppy seed dressing and enjoy!

GRILLED SALMON WITH MANGO SALSA AND COCONUT RICE

Steps:

• In an 11x7-inch baking dish whisk together olive oil, lime zest, lime juice, garlic and season with salt and pepper to taste (a fair amount of each).
• Place salmon in baking dish, cover and allow to marinate in refrigerator 15 - 30 minutes, then flip salmon to opposite side and allow to marinate 15 - 30 minutes longer. Preheat a grill over medium-high heat during last 10 minutes of marinating.
• Brush grill grates with oil. Place salmon on grill and grill about 3 minutes per side or until just cooked through (turn carefully as the salmon will be fragile).
• While salmon is marinating prepare coconut rice. In a medium saucepan bring coconut water, coconut milk, rice and salt to a full boil.
• Cover and simmer until liquid has been absorbed (there may be just a little bit of excess liquid in center which you can drain off), about 20 minutes. Fluff with a fork, then let rest 5 minutes.
• While the salmon is grilling prepare salsa. In a medium bowl toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil and coconut water. Season with salt and pepper to taste.
• Serve salmon warm with coconut rice top with avocado mango salsa.

GRILLED AVOCADO WITH STRAWBERRY-MANGO SALSA

Steps:

• 1. Preheat a well-oiled grill to medium-high, 300°F to 400°F.
• 2. Slice the avocados in half lengthwise, and carefully remove the pit; do not peel them. In a small bowl, mix the honey with the oil. Brush the avocado flesh with this mixture, cover with plastic wrap and set aside in a cool place (do not refrigerate).
• 3. In a medium bowl, mix the mango and strawberries with the vinegar, orange juice, and lemon juice. Let the mixture rest for at least 20 minutes, stirring occasionally, so the flavors can blend.
• 4. Grill the avocados, skin side down, for 2 to 3 minutes, until the skin begins to lightly char and take on grill marks. Brush the flesh side of the avocados again with the honey-oil mixture and place them, flesh side down, on the hot grill for another 2 or 3 minutes.
• 5. With a spatula, carefully remove the avocados from the grill and place them on a bed of lettuce on a serving plate, 2 halves per person. Fill the seed cavity with mango-strawberry salsa, generously dribbling some on top of each half. Serve with a spoon to scoop out the avocado flesh and salsa.