For the avocados

  • 4 ripe medium avocados - cut in half
  • 1 tbsp olive oil
  • half a lime - juiced

For the salsa

  • 150g cherry tomatoes - diced
  • 1 medium red onion - finely diced
  • 2 fresh green jalapeno peppers - seeds removed and finely diced
  • 1 bunch of coriander - finely chopped
  • 1 red chilli - finely chopped
  • 1 lime - juiced

For the herby dressing

  • 200g Greek yogurt
  • 1 large bunch of mint leaves
  • 1 large bunch of parsley
  • Zest of one lime


  1. 1

    To make the salsa combine the chopped tomatoes, onion, jalapeno with the finely chopped coriander and red chilli - mix well to combine everything, then add a drizzle of olive oil and the juice of half a lime - taste and season to your taste. 

  2. 2

    Heat a bbq or pre-heat the grill. Remove the stones from the avocados and drizzle with olive oil and lime juice. Place the avocado halves cut side down on the bbq for 3/4 minutes - the avocado will release itself when its ready, don't try and move before that time as it will stick. On the preheated grill until grill-lines begin to form on the avocado flesh, after about 5 minutes.

  3. 3

    To make the herb dressing, place yogurt, mint, parsley and lime zest into a small bowl and mix well, keep a few mint leaves back for a garnish - set aside until you're ready to serve. 

  4. 4

    When ready to serve, fill each half avocado with a generous tablespoon of the salsa and a dollop of the herb dressing, scatter over with a few mint leaves and youre ready to eat! 

Nutritional Details

Each serving provides
  • Energy 3638kj 869kcal 43%
  • Fat 19.0g 27%
  • Saturates 4.9g 25%
  • Sugars 3.7g 4%
  • Salt 0.06g 1%

% of the Reference Intakes

Typical values per 100g: Energy 883kj/211kcal

Each serving provides

5.1g carbohydrate 4.5g fibre 3.5g protein One of your 5 a day

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