Grilled Avocado With Salsa

Ingredients:

15 ounces roasted tomatoes
¼ cup diced onion
3 cloves garlic
¼ teaspoon cayenne pepper or crushed red pepper
Salt
4 sprigs cilantro
1 tablespoon white wine vinegar or lime juice
1 jalapeño pepper, stemmed and seeded
3 avocados, halved
1 tablespoon lime juice
1 tablespoon olive oil
1 tablespoon cilantro, chopped
1 lime, cut into wedges
Low-fat sour cream or low-fat Greek yogurt, for garnish

Directions:

1. Combine the tomatoes, diced onion, garlic, pepper, salt (to taste), cilantro, vinegar or lime juice, and jalapeño, if using. Pulse in a food processor or blender until the salsa is chopped and blended to preference.

2. Preheat a grill to medium-high heat. Remove the pit of each avocado by cutting into the pit with a large sharp knife and turning the knife counter-clockwise. Once the knife is properly wedged into the avocado pit, it should be easy to remove the pit from the flesh of the avocado as you twist and remove the knife. Whisk together the lime juice and olive oil in a small bowl. Brush each avocado half with the lime juice marinade.

3. Place each prepared avocado half, flesh side down, over the hot grill. Cook for about 5 to 7 minutes, or until grill marks appear and the avocado is warm but not overly mushy. Remove the avocado halves from the grill and fill the holes left by the pits with salsa. You will have salsa left over after all the holes are filled. Reserve the leftover salsa in the fridge for a future snack or entrée topping. Squeeze the wedge of lime over the avocado halves and sprinkle lightly with salt. Top the salsa with a dollop of sour cream or Greek yogurt, if using. Consume with a fork or use baked pita chips as your utensil.