FOOD FOR THE SOUL: Jazz up the holidays with this Roasted Avocado recipe

Recipe by Executive Celebrity Chef
DOMINIQUE SOLOMON

If you’re looking to spice up the holidays and add on to the same ol’ good stuff, this roasted avocado recipe is absolutely divine and is sure to dress up your holiday feast!

WHAT YOU’LL NEED

• Ripe but firm avocados
(stickers removed if there are any)
• 2 cups fresh white corn kernels (3 ears)
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1 tablespoon Cajun Crazy Spice
• 1/8 teaspoon freshly ground pepper
• Vegetable cooking spray
• 1/3 cup diced red bell pepper
• 1/2 cup diced tomatoes
• 1/3 cup diced red onion
• 3 tablespoons chopped fresh cilantro
• 3 tablespoons chopped fresh basil
• 1 tablespoon sherry vinegar
• 1 teaspoon minced seeded serrano chili
• 1 teaspoon lemon juice
• 1 teaspoon honey

(Optional) jumbo lobster claw
Note: Item can be easily found in whole food fresh seafood section.

MAKIN’ IT

Preheat oven to 350ºF.
Halve the avocados lengthwise and remove the pits. Reserve the skins. Scoop out the flesh and chop it into pieces about 1/2-1 inch big. Place them in a bowl you will later add corn salsa to the mixture in step 5.

Set the avocado skins on a baking tray, open-side up. Evenly distribute the avocado-feta filling amongst the 4 shells; you’ll need to pile the filling high. If you are having trouble keeping the avocados from tipping over, either prop them up against each other, or put a handful of raw rice on the tray and nest the avocado in it.

Bake them until they are warmed through for 7 minutes. Remove from oven add cracked jumbo  lobster claw, 1 to each avocado and bake for 7 minutes.
In the meantime, prepare white corn salsa. Heat the oil in a small skillet over medium-high heat. Add ingredients and all seasonings. Stir constantly for about 5 minutes. Remove from the heat and reserve.

When the avocados are done, place them on a serving plate. Top with the corn salsa and a light drizzle of extra virgin olive oil.

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