Avoca-duet
Charred Avocado Halves and Red Onion Wedges with Lime-Tahini Dressing and Sumac
25 minutes
Serves 4
SideMiddle EasternVeganVegetarianGluten-freeDairy-freeNut-freeShellfish-freeSoy-freeLow Carb
Herb's take
Middle Eastern meze meets modern technique as we char creamy avocado and sweet red onion, then bathe them in a lush lime-tahini sauce. You'll learn why high heat and acidity are a match made in culinary heaven.
Equipment needed
- Grill pan or outdoor grill
Ingredients
Yield
4
Instructions
- 01Preheat a grill pan or outdoor grill over medium-high heat until very hot.
- 02Brush the cut sides of the avocado halves and all sides of the red onion wedges with 2 tablespoons of olive oil. Sprinkle with 1 teaspoon kosher salt.
- 03Grill the red onion wedges, turning occasionally, until tender and well charred on the edges, 6 to 8 minutes.
- 04Grill the avocado halves cut side down until deep grill marks appear and the flesh is just warmed through, about 2 to 3 minutes. Transfer both avocados and onions to a serving platter.
- 05In a small bowl, whisk together the tahini, lime zest, lime juice, grated garlic, remaining 1 tablespoon olive oil, remaining 1/4 teaspoon kosher salt, and warm water until smooth and pourable.
- 06Spoon the lime-tahini sauce generously over the grilled avocado and onion. Sprinkle with sumac, parsley, and mint.
- 07Serve immediately as a warm meze, with pita or alongside your favorite mains.
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