Grilled Avocado with Edamame and Tomatoes
⏳ Time
30 minutes
🥕 Ingredients
10
🍽️ Servings
2
Description
Recipe by John Smith, chef at a popular American restaurant.
Ingredients
- Avocado - 2 pieces
- Edamame Beans - 1.4 oz
- Tomatoes - 5.3 oz
- Olive Oil - 0 fl oz
- Olive Oil - 5 fl oz
- Garlic - 1 clove
- Scallions - 1.1 oz
- Tarragon - 0.7 oz
- Coarse Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Pour extra virgin olive oil into three separate bowls, each containing 50 grams. In one bowl, add minced garlic; in another, finely chopped tarragon; and in the third, chopped green onions. Blend the onion and tarragon oils in a blender until smooth.
Step 2
Take the ripest avocado without any hard spots. If there are any firm areas, they will taste bitter after grilling.
Step 3
Cut the avocado in half and remove the pit. Without cutting through the skin, make large crosshatch scores in the flesh. Drizzle the avocado halves with olive oil and sprinkle with coarse salt.
Step 4
Place the avocado cut side down on a well-heated grill grate. Cook for 2 minutes.
Step 5
As soon as the flesh of the avocado starts to sizzle from the oil, fry for another 30 seconds. Then immediately remove the avocado from the grill.
Step 6
Edamame beans can be quickly grilled in their pods to give them a smoky flavor, and then shelled. Alternatively, you can shell them right away and leave them as they are.
Step 7
Dice the tomatoes into small cubes and mix them with the edamame. Add chopped cilantro leaves, then dress with a teaspoon of onion oil and a teaspoon of garlic oil. Season with salt and pepper.
Step 8
Place 2 halves of avocado on each plate, fill them with edamame and tomatoes, drizzle with tarragon oil, and serve.
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