Grilled Avocado With Lavender-Citrus Sauce |
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Prep Time: 5 Minutes Cook Time: 3 Minutes |
Ready In: 8 Minutes Servings: 6 |
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Slightly adapted from 'The Lavender Cookbook' by Shirley Shipley. Ingredients:
2 tablespoons unsalted butter, at room temperature |
1 tablespoon fresh lime juice (i doubled up on the lime juice and skipped the lemon juice) |
1 tablespoon fresh lemon juice |
tequila (i don't like tequila so it was omitted) |
1/3 teaspoon culinary grade provence lavender (finely ground in a spice grinder or a small pestle & mortar and use fresh lavender when available) |
1 pinch salt |
3 avocados, firm but ripe |
fresh lime zest or fresh lemon zest |
Directions:
1. Place the butter in a small prep bowl. Use a fork to whip it soft until creamy.
2. Add the lime juice (and lemon juice), tequila if using, lavender, and salt. Beat until all the liquid is incorporated. Refrigerate until firm.
3. Preheat a grill to medium-high. We used our stove top grill to prepare this recipe.
4. Cut the avocados in half and remove the pits. DO NOT peel the avocados.
5. Place the avocados on the heated grill, flesh side DOWN and leave for about 4 minutes to make grill marks on the flesh. Tip: on our stove top grill with my hand I [lightly] added pressure to the avocados to speed up the grill mark process thus avoiding overcooking the avocados and turning soft too quickly.
6. Turn the avocado halves over and place a scant tablespoon of the butter-citrus mixture in the hollow of each avocado.
7. Grill for an additional 10 minutes approximately or until the butter melts and the avocado is soft but not mushy. *The cooking time depends on the ripeness of the avocado.* The avocado should bubble around the skin but not be overcooked. For testing this recipe, this step took me about 4 minutes on the stove top grill.
8. The avocados halves were served with a light garnish of lime zest, our main dish of simple roasted chicken; Minted Glazed Carrots, and Crash Hot Potatoes.
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