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Grilled avocado and red pepper skewers with lime dressing and rocket Recipe

Ingredients for people

  • Avocado(s) : 2 whole
  • Red pepper(s) : 1 whole
  • Red onion(s) : 1 whole
  • Lime(s) : 1 whole
  • Maldon salt : 3 pinch(es)
  • Olive oil : 30 ml

  • For the garnish(es)
  • Rocket : 2 bunch
  • Lime(s) : 1 whole
  • Thick crème fraiche : 75 g
  • Garlic clove(s) : 1 whole
  • Fresh coriander : 0.25 bunch
  • Red chilli(s) : 1 whole
  • 1For the skewers

    Peel the avocados and cut into chunks. Zest and juice the lime onto the avocados to prevent them from discolouring. Cut the peppers into 2cm sized squares. Peel and cut the red onion into wedges. Thread the cut vegetables onto skewers. Season with salt and drizzle with olive oil. Heat a griddle pan until hot and cook for 3 minutes on each side.

  • 2For the salad and dressing

    Peel and dice the garlic. De-seed and chop the chilli. Pick and chop the coriander. Zest and juice the lime. Mix these ingredients with the creme fraiche.

    To serve: Place a few rocket leaves in the centre of a plate. Top with the vegetable skewers and drizzle on the dressing.

Chef's tip

«Make sure the avocados are not too ripe when you buy them. This will allow them to be grilled without going too soft.»

Avocado and red pepper skewers served with a lime dressing and rocket leaves.

Rate this recipe :

(10 votes)

  • Preparation  10mins
  • Cooking time  15mins
  • Rest time  0h

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