This recipe is a copycat-ish version of a starter they serve at Mattei’s Tavern. It’s a great summer recipe because it’s healthy, it’s fresh and it’s delicious. Mattei’s serves this with fresh wasabi; if you have access to those kinds of riches then please, please share the wealth over my way. —eat-drink-garden
avocados, semi-firm, and sliced in half.
rice wine vinegar (unseasoned)
1 1/2 teaspoons
fresh lime juice
Fresh horseradish root, grated
In This Recipe
Fire up a grill pan, indoor grill or outdoor BBQ to medium-high heat.
Mix the tamari, rice wine vinegar and lime juice in a small bowl.
Place the avocados on the hot grill pan and grill flesh side down for three minutes, then rotate 90 degrees and grill another 3 to 4 minutes.
Place grilled avocado on platter or plate (I set them on a little bed of arugula to help them from sliding around)
Drizzle the sauce over the avocados and grate horseradish to taste.
I produce the Santa Barbara based blog Eat Drink Garden. The inspiration for every meal, for every cocktail, and for every blog entry is from my garden. I learned a few years ago that if you choose seasonal fruits and vegetables, you don't need to do too much to them in order to make them beautiful and delicious every time.