
2 minute read
CHEF RANDY’S LIFE OF SPICE grilled avocados

Here’s a summer appetizer that our son, Robert, shared with us. It is a Caprese salad folded into a grilled avocado. Who’d a thunk it! It is easy to prepare and full of nutrition, and it doesn’t hurt that it looks and tastes fantastic.
Randy Graham is a noted chef and writer and has been a lactoovo vegetarian for over 38 years. Chef Randy has written and published a series of seven cookbooks with original recipes developed over the period 1975 through 2020. He writes for the Ojai Quarterly, the Ojai Monthly, and the California 101 Travelers Guide. His vegetarian recipes are published in newspapers throughout Central California under the header, Chef Randy. He and his wife, Robin, live in Ojai, California, with their dog Cooper. Robin and Cooper are not vegetarians.
INGREDIENTS:
1 clove of garlic (minced)
2 tablespoons extra virgin olive oil plus more for the tomatoes
1 tablespoon freshly-squeezed lime juice
3 avocados
Salt and fresh ground black pepper
18 grape or mini-heirloom tomatoes
12 Ciliegine Whole Milk Fresh Mozzarella balls
1 serrano pepper (stemmed, seeded, and thinly sliced)
2 tablespoons basil (chopped)
DIRECTIONS:
Heat grill to medium-hot (about 400 degrees)
Place garlic in a medium-sized bowl. Add oil and lime juice, and whisk together. Cut the avocados in half (lengthwise) and remove pits. Brush some of the oil mixture onto each avocado half. Reserve the balance of the oil mixture. Season the avocados liberally with salt and pepper.
Skewer the tomatoes and drizzle with olive oil — season with salt.
Tip: for a vegan dish, substitute out the cheese for vegan alternatives such as Miyoko’s or Open Nature.
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VENTURA RIVER
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