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  • Jefferson Adams

    Grilled Avocados with Fresh Salsa (Gluten-Free)

    Jefferson Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    Grilled fruit is a culinary calling card of summer. Grilled avocados are a fun, tasty treat; by leaving the skin on all you’ll need is a spoon to dig right in! The salsa combines with the soft, smoky flesh of the avocado in one magnificent bite after another. Take advantage of the plentiful avocados this season and experiment with different fillings; adding seafood makes for a heartier side dish or appetizer.

    Ingredients:
    4 large firm avocados
    1 can whole peeled tomatoes
    2 small Serrano chilies, seeded and roughly chopped
    4 cloves garlic, peeled
    1 cup fresh cilantro
    2-3 teaspoons salt
    3 tablespoons olive oil
    Juice from 2 limes, plus zest
    Pepper to taste



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    Directions:
    Combine tomatoes, chilies, garlic, cilantro, lime zest and salt in a blender until smooth. Transfer to a small bowl and chill in the refrigerator.

    In another small bowl, combine olive oil and lime juice. Slice avocados in half and discard seeds. Brush each half with oil and lime mixture and place flesh side down on a preheated grill, about 5-7 minutes.

    Remove from grill and sprinkle with salt and pepper. Fill hole with fresh salsa. Garnish with any remaining cilantro and serve.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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