Goodbye, gloves and scarves.
Good riddance, snow shovels.
Au revoir, heavy soups and stews.
Don’t let the door hit you on the way out, ice scraper.
After a seemingly endless winter, the time is here for cook-outs, long days, chirping birds, and lemonade. The oven can go into hibernation. It’s the grill’s turn now. Welcome to the party, grilled lemon rosemary tofu, grilled asparagus, bananas, and more.
Today to add to the mix are Grilled Avocados with Smoky Hearts of Palm Salsa. This light and flavorful dish can be served as an appetizer or starter salad. Maybe best of all, it’s served in its own avocado shell. That means you can compost your dishes instead of cleaning them, leaving more time for the important things like canoe rides and back floats in the swimming pool.
You can find this recipe over at Vegan Richa, where I’m doing a guest post today. While you’re there, you’ll definitely want to look around. Richa is a sweetheart of a person, and she has so many fabulous and mouthwatering recipes.
(Oh, and if you need another grilling idea, make Richa’s avocado naan and finish it off on the grill after its ultra-short baking time. I know the oven was supposed to be hibernating, but I promise, it’s worth making an exception.)