Grilled Avocado with Veggie Ceviche

If you’re used to portabella caps or tofu steaks as your go-to vegetarian grilling dish, consider this your new favourite. Creamy, comforting avocado meets a simple, flexible quinoa salad that can be served on its own as a summer side dish at any time.

Ingredients

For the Grilled Avocado

2 ripe avocados, halved and pitted
1 tablespoon olive oil
Salt and pepper, to taste

For the Veggie Ceviche

1 cup diced cucumber
1 cup diced tomato
1/2 cup diced red onion
1 jalapeno, seeds removed and finely chopped (adjust to your spice preference)
1/4 cup chopped cilantro
2 tablespoons freshly squeezed lime juice
1 tablespoon olive oil
Salt and pepper, to taste

Instructions

Preheat your grill or stovetop grill pan to medium-high heat.
Brush the halved avocados with olive oil and sprinkle with salt and pepper.
Place the avocados cut-side down on the grill and cook for about 2-3 minutes or until grill marks form. Remove from heat and set aside.
In a mixing bowl, combine the diced cucumber, tomato, red onion, jalapeno, and chopped cilantro to make the veggie ceviche.
In a small bowl, whisk together the lime juice, olive oil, salt, and pepper to make the ceviche dressing.
Pour the dressing over the veggie mixture and toss until well combined. Let the ceviche marinate for about 10-15 minutes.
Spoon the veggie ceviche into the grilled avocado halves.
Serve immediately as a fresh and delicious appetizer or light meal.