Ingredients
1 (10-ounce) package queso fresco, crumbled
1/4 cup white onion, finely chopped
12 cherry tomatoes, quartered
2 large radishes, chopped
3/4 cup cucumber, chopped
1 small jalapeño, finely chopped
1/3 cup fresh cilantro, finely chopped, (save some sprigs for garnish)
2 tablespoons, lime juice (plus more for serving)
2 1/2 teaspoon Knorr Selects Chicken Granulated Buillon, divided
1/2 teaspoon ground black pepper, save some for garnish
4 large avocados
2 tablespoons olive oil or olive oil spray
Instructions
Preheat grill or grill pan over medium heat.
Combine queso fresco, onion, tomatoes, radishes, cucumber, jalapeño, cilantro, lime juice, 1 1/2 teaspoons Knorr and black pepper in a medium bow. Fold ingredients together with a large spoon. Cover and refrigerate until ready to serve.
Slice avocados lengthwise, remove and discard pits. Brush or spray the cut side of avocados with olive oil. Sprinkle with remaining Knorr.
Place avocado (cut side down) on grill. Grill for 7 to 10 minutes or until dark grill marks appear. Remove from grill using tongs.
Spoon queso fresco salad on avocado halves. Sprinkle with more lime juice, garnish with cilantro sprigs and black ground pepper.
- Prep Time: 10 minutes
- Cook Time: 40 minutes