Cut the avocados in half lengthwise. Run a knife around the pit, then twist the halves in opposite directions and pull the halves apart. Then firmly strike the pit with your chef's knife blade (the knife lodges a few millimetres into the pit), then gently twist the pit to dislodge it, then lift it out).
Brush sliced sides of the avocado with lemon juice and olive oil, then sprinkle with ground cumin.
Barbecue avocados cut-side down until grill marks form. Fill with salsa and serve! Simple and delish!
0 servings