| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 red onion, thinly sliced
- 3 lemons, juiced
- 8 ripe avocados, peeled, pitted, and halved
- 1/2 cup extra-virgin olive oil, plus more for grilling
- 1 tablespoon finely minced garlic
- Gray salt
- Freshly ground black pepper
- 1/4 cup minced Italian parsley leaves
Instructions
- Slice the red onion and put it in a bowl with the lemon juice. Dice the avocado, add it to the bowl, and toss well to coat. Add the olive oil and garlic and season with salt and pepper. Just before serving stir in the parsley.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 458 |
| Total Fat | 43 g |
| Saturated Fat | 6 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 15 g |
| Sugar | 3 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 594 mg |
Reviews
I make this every Taco Tuesday, great as a side or a topping!
this was super good and easy. i used just a drizzle of olive oil and it turned out nice.
This is an outstanding receipe, I have fixed it several times and it is always a big hit….
very good – the sauce kept the avacado from turning black for 2-3 days
Very other bite came with “This is excellent!” It was a Cinco de Mayo hit. It’s a fresh alternative the ever-present guacamole and can be used on chips, as a side or on top of meat. The recipe does omit the fact that the avacados should be grilled; it takes only minutes and is absolutely worth doing.
My husband and I love avacados. So I am always looking for new recipes. This one is a definite keeper. I made this the other night as a side with grilled chicken and pasta. It was SO good. By itself or as a topping on the chicken, it is just a burst of flavor in the mouth.
We did have some leftover (which was actually quite hard to believe). I ended up throwing it in a tupperware container with some of the leftover chicken and some salad greens. If anything, it was even better the next day.
We did have some leftover (which was actually quite hard to believe). I ended up throwing it in a tupperware container with some of the leftover chicken and some salad greens. If anything, it was even better the next day.
Just an excellent, excellent recipe!
I ADDED TOMATO , IT WAS OUTSTANDING!!!
It is very good-I added less lemon juice-I thought it might be overwhelming. I might try bottled Italian dressing next time if I’m in a hurry.
Hey, this receipe is tops! Only thing, the receipe does not say to grill the avocado halfs first? Michael did on the TV segment. Trust me, do it. Results are fantastic. Oil each avocado first, season with S & P, place over hot coal; close lid. Check after 1 min. When grill marks appear, remove halves to plate and let cool. Large dice does the trick; finish receipe as described. Enjoy!
wow, this is fantastic! make no mistake though – this is not guacamole. but it is delicious nonetheless. there were some minor changes made to the original recipe; we used shallots instead of red onion and we cut the avocado into chunks. this would be a perfect addition to any mexican meal or on top of of some grilled fish.