Baked Avocados with Fresh Salsa
This post was originally published here on June 18, 2014. I’ve since updated the photos and text to showcase just how delicious these avocados really are!
With Memorial Day lurking right around the corner, I figured it was a good time to refresh this old recipe from 2014. Because let’s be honest, the previous photographs were pretty cringe-worthy. I certainly wouldn’t have been motivated to make these Baked Avocados with Fresh Salsa based on how they looked before. So how could I have expected you guys to want to make them?
So I gave them a little facelift. And now they look all shiny and pretty. I hope you get the urge to run right out and try them. Because I think they are the perfect recipe to help kick off the unofficial start of Summer this Memorial Day weekend!
When I first read about the idea of baked avocados (it was this post from Food Faith Fitness), I was skeptical. Wouldn’t they get all brown and weird? And who would ever want to eat a warm avocado? The whole concept seemed strange to me. But I was intrigued enough to try it out for myself. And since then, baked avocados have become a staple in my house (along with like every other recipe involving avocados = I’m obsessed).
Baking the avocados causes them to turn extra creamy and soft. And they provide the perfect little vessels for loading up with whatever fresh ingredients you have on hand (in this case, corn, tomatoes, crumbled cheese and cilantro). Any food that you can turn into an edible bowl is a major win in my book. Because boy, do I hate having extra dishes to wash!
I like to use crumbled Queso Fresco in this recipe (which is what I’ve called for in the ingredient list below). But for whatever reason, it’s an ingredient that I sometimes have a hard time finding in my grocery store. I’ve substituted crumbled goat cheese or feta cheese in the past, both with great success. So feel free to use whichever of the three cheeses you have/prefer.
These Baked Avocados with Fresh Salsa work as a party appetizer, side dish or mid-afternoon snack. Basically, they are good any time of day. Oh and don’t forget to have a bag of tortilla chips nearby. I think you’ll want them!
Cheers,
Liz
Ingredients
- 1/2 cup cherry tomatoes, halved
- 1/2 cup corn kernels
- 1/2 cup Queso Fresco cheese, crumbled
- 1/2 tablespoon fresh squeezed lime juice
- 1/8 tsp. salt, plus more for seasoning the avocados
- 1/8 tsp. black pepper
- 4 avocados
- 1-2 tablespoons fresh cilantro, roughly chopped
- 1-2 tablespoons balsamic vinegar
Instructions
- Pre-heat your oven to 400 degrees.
- In a small bowl, combine the cherry tomatoes, corn, cheese, lime juice, salt and pepper. Set aside.
- Cut the avocados in half and remove and discard the seeds. Then slice a small area (about the size of a postage stamp) off the back side (the skin side) of each avocado half. This will give them a flat surface to rest on, preventing them from toppling over during cooking. Be careful not to cut too deeply into the avocado.
- Place the avocado halves in a baking dish, flesh side up. Sprinkle with a little salt. Then fill the cavities with a heaping spoonful of the salsa. Transfer the baking dish to your pre-heated oven and bake for 8-10 minutes. Remove from the oven. Top with some fresh cilantro and a drizzle of balsamic vinegar. Serve while still warm.
Notes
1. If you can’t find Queso Fresco, some crumbled feta or goat cheese would be great.
Grilled Pork Tenderloin with Spicy Corn-Cherry Salsa
Someone mentioned something about pumpkin last week and I nearly cried.
Really? I can’t even deal.
July is the heart of Summer. It’s the main event. The prime time slot, if you will. It’s what I wait for all year long. And I won’t have it overshadowed with thoughts of pumpkin.
If you’re on board with these sentiments, keep reading. And if not, check back mid-September. I’ll probably have something for you then.
In the meantime, let’s enjoy copious amounts of fresh Summer produce, grillables, ice cream and a few poolside cocktails.
A couple of years ago I stumbled upon a grilling method for pork tenderloin called the “7-6-5 method”. And it has seriously changed my life for the better. Because even as a confident and experienced cook, I’ve had my fair share of poorly executed meat dishes. Especially when it comes to grilling. It’s all to easy to end up with a charred exterior and an undercooked interior. But the 7-6-5 method has proved it’s worthiness time and time again. And it’s turned pork tenderloin into one of my most favorite (and most foolproof!) cuts of meat to grill during the Summer months.
Also, nothing pairs better with so many of my beloved Summer staples than grilled pork tenderloin. It’s a versatile canvas for a variety of savory-sweet salsas, chutneys and relishes. In fact, I don’t think I’ve found any combination that doesn’t work. Today I’ve topped mine with a mixture of raw corn, cherries, cilantro and diced jalapeño pepper. Who knows what combination I’ll try out next!
I’m sharing my recipe for this Grilled Pork Tenderloin with Spicy Corn-Cherry Salsa as part of our monthly #eatseaonal round-up organized by Becky from Vintage Mixer. Be sure to have a peak at Becky’s July guide for dozens of recipe ideas that take full advantage of this month’s fruits and vegetables. And check out the links below for even more seasonal recipes created by some of my talented blogging friends.
And back away from the pumpkin, people. Just back away.
Cheers,
Liz
Ingredients
- For the Pork Tenderloin
- 1/4 cup extra-virgin olive oil
- 1/4 cup lemon juice
- 3 garlic cloves, peeled and minced
- 1 tablespoon fresh thyme leaves, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tsp. salt
- 1 tsp. black pepper
- 2 pork tenderloins (about 2.5 lbs total), trimmed of excess fat
- For the Cherry-Corn Salsa
- 2 ears fresh corn, husks and silks removed
- 1 1/4 cup cherries, stemmed, pitted and halved
- 1/2 – 1 jalapeño pepper, finely diced
- 2 tablespoon fresh cilantro leaves, chopped
- 2 tablespoons lemon juice
- 1 tablespoon balsamic vinegar
- 1 tsp. sugar
Instructions
- Marinate the pork tenderloin. In a small bowl whisk together the olive oil and the next 6 ingredients. Place both of the pork tenderloins in a large re-sealable plastic bag, Then add the marinade to the bag. Seal the bag, pushing out as much air as possible so the marinade makes good contact with the pork. Transfer to your refrigerator and let the pork tenderloins marinate for at least 1 hour, or up to 4 hours.
- Make the salsa. Using a sharp knife, cut the corn kernels from the cob. Add the corn kernels and all the other ingredients for the salsa to a medium bowl, tossing to combine. Cover and refrigerate the until you're ready to use it.
- Cook the pork tenderloins. Remove the pork tenderloins from your refrigerator and let them sit at room temperature for a few minutes to take off some of the chill. Pre-heat your grill to high and lightly oil your grill racks. Remove the pork tenderloins from the bag and place them on your grill. Discard the leftover marinade. Grill for 7 minutes with the lid closed. Flip the tenderloins over and grill for 6 minutes on the second side, also with the lid closed. Then turn off your grill without opening the lid and allow the tenderloins to cook for an additional 5 minutes, or until a thermometer inserted into the thickest part of the tenderloin reads 145-150 degrees Fahrenheit.
- Remove the pork tenderloins from the grill and transfer them to a plate. Tent with foil and allow the meat to rest for 5-10 minutes. Cut into 1-inch thick slices and arrange on a serving platter. Top with the salsa. Serve immediately.
- Leftovers can be stored in an airtight container in your refrigerator for 1-2 days.
July Eat Seasonal Recipes
Chinese Napa Cabbage Salad by Food for My Family
Grilled Green Onion & Sweet Potato Salad with Warm Chèvre by Simple Bites
Chicken Gyro Bowls with Summer Veggies by Vintage Mixer
Latin Chipotle Quinoa Salad with Avocado by Foodie Crush
Broccoli Kale Salad with Greek Yogurt Poppyseed Dressing by Flavor the Moments
Peasy Easy Sweet Pea Mint Soup by Letty’s Kitchen
Grilled Summer Squash with Feta, Lemon & Fresh Herbs by Mountain Mama Cooks
Artichoke and Avocado Dip by Kitchen Confidante
Grilled Squash, Corn and Kale Salad by Completely Delicious (not pictured)
