Grilled Avocado
Courtesy of Justin Cogley
Justin Cogley, chef at Michelin-starred Aubergine restaurant in Carmel-by-the-Sea, is also a competitive trail runner, which explains why this easy little salad is simultaneously so delicious and so healthy. Inspired by a dish he had while traveling in Japan, Cogley’s take on grilled avocado is easy, low carb, satisfying, super seasonal, and gets a kick from fresh ginger and lime zest.
How to Make It
1
Grill avocado halves until lightly charred, 2 to 3 minutes.
2
Scoop 2 avocado halves into a medium bowl or mortar.
3
Add tomato, shallot, red bell pepper, cumin, salt, lime zest, ginger, and olive oil. Lightly mash with a spoon or pestle.
4
Spoon into remaining avocado half and serve.
Ingredients
3 pitted avocado halves
¼ cup diced tomato
1 tsp diced shallot
2 tbsp diced red bell pepper
1 tsp ground cumin
1 tsp kosher salt
½ tsp fresh lime zest
1 tsp grated fresh ginger
1 ½ tsp extra-virgin olive oil
Directions
1
Grill avocado halves until lightly charred, 2 to 3 minutes.
2
Scoop 2 avocado halves into a medium bowl or mortar.
3
Add tomato, shallot, red bell pepper, cumin, salt, lime zest, ginger, and olive oil. Lightly mash with a spoon or pestle.
4
Spoon into remaining avocado half and serve.
