Hass avocados are usually available year around and are often my default choice. For this recipe you are looking for semi-firm fruit, not quite ready for guacamole but beyond the Titleist Pro VI stage.
This recipe is a copycat-ish version of a starter they serve at Mattei’s Tavern. It’s a great new year recipe because it’s healthy, it’s fresh and it’s delicious. Mattei’s serves this with fresh wasabi; if you have access to those kinds of riches then please, please share the wealth over my way.
Here, we up the spice/heat with freshly grated horseradish. It adds wonderful texture and you can track it down in the produce section — I’m talkin’ even our ghetto local Von’s. Store the horseradish in your crisper wrapped loosely in plastic, then peel and use as needed. You can also peel it completely and freeze in pieces.
Five total ingredients are all it takes. Grilling the avocado adds a great caramelized flavor and the sauce couldn’t be easier.
- 3 avocados, semi-firm, peeled and sliced in half
- 1 Tbsp Tamari Lite
- 1 tsp rice wine vinegar (unseasoned)
- 1.5 tsp fresh lime juice
- fresh horseradish root, grated or fresh wasabi, grated
- Fire up a grill pan, indoor grill or outdoor BBQ to medium-high heat. Mix the sauce in a small bowl — tamari, rice wine vinegar and lime juice.
- Place the avocados on the hot grill pan and grill flesh side down for three minutes, then rotate 180 degrees and grill another 3 to 4 minutes. You should have nice hash marks (#grilledavocado). Place grilled avocado on platter or plate (I set them on a little bed of arugula to help them from sliding around) Drizzle the sauce over the avocados and grate horseradish to taste. Voila!
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