Have you ever tried it? Us neither until last week.
Thinking there must be a new way to enjoy our favourite Keto fruit (oh yes, it is definitely a fruit!) we started experimenting, and it turns out that grilled avocado tastes great. Here's how we tried it...
Chicken Caesar Salad with a twist (Serves 1)
We suggest you start by making the dressing. It can be made well in advance and stored in a container in the fridge for a week or so, just whisk up with a fork before you use it.
- 2 tsp finely chopped anchovies
- 1 clove garlic, minced
- ¼ tsp sea salt
- 1 Tbsp fresh lemon juice
- 1 Tsp Dijon mustard
- 3 Tbsp olive oil
- 1 small Romaine lettuce
- 1 chicken breast
- 1 large avocado
- 2 tbsp oil (ideally Avocado)
- 1/2 handful cherry tomatoes
- Sea salt and pepper, to taste
- Parmesan cheese, grated, to finish off salad (optional)
Finely chop the garlic, then mash with the anchovies, garlic, and salt into a paste in a medium bowl. Add the lemon juice and Dijon mustard, and whisk. As you whisk, slowly add the olive oil until the dressing is completely combined.
Preheat your grill to 175C
Cut the lettuce in half and brush the cut sides with half a tablespoon of oil. Next, slice your avocados in half, remove stone and brush the cut sides with another half a tablespoon of oil.
Place the lettuce and avocado halves under the grill. Grill until lightly charred (about 2 mins). While grilling, slice cherry tomatoes in half.
Remove from the grill, spoon avocado halves from skin and arrange with lettuce on two plates with the sliced cherry tomatoes.
Heat the remaining oil in a frying pan and add the seasoned chicken breasts (skin-side down, if they have skin) and cook for 2-3 minutes or until browned. Then turn over, cook on the other side until completely cooked through (7-8 mins depending on thickness).
Remove the chicken breasts from the pan and slice. Place atop salad, drizzle with dressing and too with cheese if you wish.
(calculated using Verywellfit.com)