Roasted Avocado Salad

Author

Helen Park

Servings

4

Category

Side Dish

Appetizer

Ingredients

• 2 Tbsp vegetable oil
• 2 ripe but firm avocados, cut into quarters with the skin left on (and seed discarded)
• 1 tsp Ararat or 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

Directions

1. Heat a nonstick pan over high heat with 2 tablespoons of vegetable oil.
2. Mix one teaspoon each of Ararat (or 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.
3. 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.
4. 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.
5. Remove the pan from heat and stir in the pumpkin seeds, lime juice, and cilantro.
6. 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!