Roasted Avocado Salad

Roasted Avocado Salad

Roasted (and grilled) avocados are so delicious. If you like avocado, adding that extra layer of golden-brown goodness to each bite makes them even more irresistible. The smoked paprika, ancho chili, and cilantro in B Maria with a dash of fresh lime brings great, saucy balance. The toasted pumpkin seed and jalapeño topping delivers even more flavor for every crunchy forkful.

Roasted Avocado Salad

Rated 4.0 stars by 8 readers

Category

Side Dish

Appetizer

Servings/Yield

4

Image of Roasted Avocado Salad

Ingredients

2 Tbsp vegetable oil
2 ripe but firm avocados, cut into quarters with the skin left on (and seed discarded)
1 tsp B Maria Blend
1 tsp fine sea salt
-
½ cup red onion, diced ¼”
½ cup jalapeno, seeded and cut into ¼” strips
1 tsp fine sea salt
1 tsp B Maria blend
½ cup toasted pumpkin seeds
T Tbsp lime juice
½ roughly chopped cilantro

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Directions

Heat a nonstick pan over high heat with 2 tablespoons of vegetable oil.
Mix one teaspoon each of B Maria and fine sea salt together and season the flesh of each avocado. The skin will be discarded later so there is no need to season it.
When the pan is hot, sear the avocado wedges on each side until golden brown and remove them from the pan as they are done.
Return the pan to the heat and add the onions, jalapeno, and one teaspoon each of B Maria and fine sea salt and cook over medium heat for 5 minutes or until the onions are softened.
Remove the pan from heat and stir in the pumpkin seeds, lime juice, and cilantro.
When the avocado wedges are cooled enough to handle, peel back the skin and arrange them on a platter. Alternate the wedges with layers of the onion, jalapeno, and pumpkin seed topping until all of the warm goodness is plated. Enjoy!

Recipe Note

Recipe Notes

Questions? Contact helen@laboiteny.com

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