Coarse guacamole salad of grilled vegetables

Name: coarse guacamole salad of grilled vegetables
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 yellow bell pepper; 2 avocado; 2 vine tomato; 5 el traditional olive oil; 1 lime cleaned up; 1 toe garlic; 15 g fresh coriander; 1 tl tabasco chipotle pepper sauce

Guacamole with vegetables from the barbecue.

Ingredients

Kitchen Stuff

1 barbecue or grill pan

Directions

Light the barbecue.
Cut the peppers into quarters and remove the seeds, but leave the stalk starter.
Cut the avocados halfway in half and remove the kernel. Leave the peel on it.
Drizzle the peppers, tomatoes and cutting edge of the avocado halves with the oil.
Grill the peppers and tomatoes for 8 minutes on the barbecue. Turn halfway. Grill the avocado 2 minutes on the cutting edge.
When the peppers and tomatoes have cooled, remove the scorched skin and the stalk. Cut the vegetables into coarse pieces.
When the avocado has cooled down, remove the flesh from the skin with a spoon and cut into pieces.
Mix the peppers, tomatoes and avocado carefully together until a coarse guacamole salad. Season with pepper and salt.
Meanwhile, grate the green skin of the lime and squeeze out the fruit. Slice the garlic and the coriander is coarse.
Mix the lime zest, 3 tsp lime juice, the garlic and the oil into a dressing. Season with pepper and salt.
Sprinkle the salad with the dressing and garnish with the coriander. Sprinkle to taste with the tabasco.