Details: Created by:
Evelyn August | Prep: 15m | Cook: 15m | Ready: 30m | Feeds: 4 |
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Ingredients
1
package carrot
2
large avocados
2
tablespoons extra virgin olive oil
1
pinch salt
1
pinch black pepper
3
tablespoons extra virgin olive oil
1
tablespoon ginger
1
teaspoon sumac
1
tablespoon lemon juice
1
teaspoon honey
1
pinch red chili flakes
Steps
Step 1
Toss the halved carrots in a bowl with olive oil, salt, and pepper.
Step 2
In a small jar or bowl, whisk together the ginger, sumac, lemon juice, honey, olive oil, and chili flakes. Let it sit while you grill so the flavors meld.
Step 3
Pre-heat your grill to medium-high. Place carrots directly on the grates. Grill for about 8–10 minutes, turning occasionally, until they have dark char marks and are "fork-tender" but still have a bit of snap.
Step 4
Lightly brush the flesh side of the avocado halves with a tiny bit of oil. Place them flesh-side down on the grill for the last 3–4 minutes of the carrot cooking time. You want distinct grill marks and a warm center.
Step 5
Arrange the charred carrots on a platter. Use a large spoon to gently scoop the warm avocado halves out of their skins (or serve them in the skin for a rustic look).
Step 6
Drizzle the Ginger Sumac dressing generously over the top while the vegetables are still hot.
Footnote
Use avocados that are just barely ripe. If they are too soft, they will turn into mush on the grill. They should feel like the tip of your nose—slightly yielding but firm.
Always grill avocados with the skin on. It acts as a "bowl" that protects the delicate fruit from falling apart or sticking too aggressively to the grates.
If your carrots are very thick, blanch them in boiling water for 3 minutes before grilling to ensure the insides are cooked before the outsides burn.
What makes this dish special?
This recipe flips the script on traditional salads. Most people view avocado as a cold topping, but grilling it transforms its flavor profile, making it richer and almost savory-sweet. The "special sauce" here is the Sumac, a Middle Eastern spice that provides a dry, fruity tartness. When combined with the heat of fresh ginger, it creates a vibrant dressing that cuts through the creaminess of the avocado perfectly.
