Grilled Avocado and Olive Salad with Sea Salt Potatoes and Tomato Salsa
Ingredients
- For the grilled avocado and olive salad
- 1 shallot
- 12 green Olives (pitted)
- 2 tsps lemon juice
- 2 Tbsps olive oil
- 2 Tbsps scallions
- salt
- freshly ground peppers
- 2 ripe Avocados
- For the tomato salsa
- 500 grams Tomatoes
- 4 garlic cloves
- ½ tsp dried oregano
- ½ tsp Chili powder
- 2 Tbsps White vinegar
- 50 milliliters olive oil
- salt
- freshly ground peppers
Preparation steps
For the grilled avocado and olive salad: Peel the shallot and mince. Mince the olives. Toss the shallot and olives with the lemon juice, 1 tablespoon olive oil and chives and season with salt and pepper.
Cut the avocados in half, pit then rub the cut surfaces with olive oil.
Grill, cut-side down, over high heat on oiled grates for 2-3 minutes. Flip over, fill with olive salad and grill for another 2-3 minutes. Serve immediately with the salted potatoes and tomato salsa (recipes below).
For the sea salt potatoes: Scrub the potatoes thoroughly, place in a saucepan, toss with the sea salt and cook, covered with water, for about 25 minutes. Drain, place the pot back on the stove and cook until the potato skins are dried and shriveled and a salt crust has formed. Let cool.
Place the potatoes on oiled skewers and grill over medium heat for about 10 minutes, until lightly browned.
For the tomato salsa: Blanch the tomatoes, peel, quarter, core and dice finely. Peel the garlic, mince and toss with the tomatoes. Add the oregano and chili powder, season with salt and pepper and stir in the vinegar and olive oil.
