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Add a photoThis recipe puts a South Florida spin on traditional guacamole as it uses Florida avocados and tart key limes. All ingredients are grilled, including the limes, which adds a nice char and smokiness to the dip.
Ingredients
- 2 Florida avocados (the really big avocados) or 4 HAAS avocados
- 8 keylimes, sliced in halves
- 3 tblsp cilantro
- 8-10 cherry tomatoes OR 2 small Roma tomatoes
- 4 cloves of garlic
- 2 jalapenos
- sea salt- to taste
- ground pepper- to taste
- skewers, presoak for 20 minutes â for the garlic cloves and cherry tomatoes
Directions
- Heat the grill to medium heat, about 350 degrees.
- Halve the avocados and remove the seeds.
- Skewer the garlic cloves and cherry tomatoes (no need to skewer if using Roma tomatoes).
- Grill the avocado, limes, jalapenos, garlic and tomatoes until char marks form.
- Chop the charred avocado into bite-size pieces.
- Mince the tomatoes, garlic, and jalapeno.
- Combine all the chopped ingredients in a bowl, next squeeze the juice from the charred limed into the bowl, using your fingers to catch the seeds.
- Stir all ingredients together, and add the cilantro and sea salt and pepper to taste. For extra flavor, add a little lime zest.
- Chill and serve with tortilla chips.
- This is also excellent as a topping for fish or chicken and on salads.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1046g | |
| Calories 205 | |
| Calories from Fat 19 | 9% |
| Total Fat 2.24g | 3% |
| Saturated Fat 0.33g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 54mg | 2% |
| Potassium 2498mg | 71% |
| Total Carbs 44.55g | 12% |
| Dietary Fiber 13.1g | 44% |
| Sugars 27.51g | 18% |
| Protein 9.93g | 16% |
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