Seamus Mullen's Grilled Avocado with Grapefruit Salsa
The chef and author of Real Food Heals puts a refreshing twist on the summer salad
Seamus Mullen’s Grilled Avocado with Grapefruit Salsa
2 red grapefruits
½ jalapeño chili, thinly sliced
1½ tsp. flaky sea salt, divided
¼ cup roasted, salted pumpkin seeds
¼ cup chopped fresh cilantro
1 tbsp. extra-virgin olive oil, plus more for coating avocados
1 scallion, white part only, thinly sliced
2 avocados, halved and pitted
2 radishes, thinly sliced
1. Cut off the peel and white pith from the grapefruits using a sharp, thin-bladed knife. Working over a medium bowl, cut between the grapefruit membranes to release segments into bowl. Squeeze all the juice from membranes in bowl; discard membranes and seeds. Add jalapeño slices, and sprinkle with ½ teaspoon salt; toss well. Stir in pumpkin seeds, cilantro, oil and scallion. Set aside.
2. Preheat a grill or grill pan to high (450°-500°). Rub cut sides of avocados with oil to coat. Place avocados, cut side down, on grill. Grill until grill marks appear and avocado is warmed through, 4 to 7 minutes.
3. Place avocados on serving plates, cut sides up, and sprinkle with remaining 1 teaspoon salt. Top with grapefruit salsa and radish slices.
Active time: 20 minutes
Total time: 20 minutes
Tip! Buy avocados that are slightly underripe and firmer than you’d use for guacamole, says Mullen. “The grill warms the fruit until the fat starts to melt and becomes creamy.”