With this quick recipe, you can have your steak and eat it too. Serve as a dip, or a topping so you can spend less time grillin’ and more time livin’!
- 2 halved and pitted avocados, cut-side down
- 1-2 whole jalapeños
- 1 small red onion, sliced
- 1 medium tomato
- 1 tsp. lime juice
- 1/4 cup chopped cilantro
- Prepare grill for direct heat. Add avocados, jalapeños, red onion slices and tomato to grill and cook until charred, 5-8 minutes, turning occasionally.
- Scoop avocado into a bowl and mash until smooth. Chop grilled vegetables (removing seeds from jalapeños) and add to bowl with lime juice and chopped cilantro. Stir until combined and season with salt and pepper.
90 CALORIES Per Serving
SATURATED FAT: 1G