Grillin' time! I got tired of grilling the same old, same old so I thought I'd mix it up a little bit. Forgive me for the big carbon foot print involved in this recipe.....unless this is Martha Stewart reading this, then you surely have ripe papayas and avocados in your climate controlled green house.
It's a good side dish, toss it together as a salad, or add some feta or crumbly Mexican cheese and make it a meal.
1 head of radicchio, cut into 1/4's (this is a bitter little guy so if you don't like bitter things, you can use romaine hearts instead)
1/2 of a large papaya, cut in 1/2, seeded and peeled
2 ripe, but not mushy, avocados, cut in half and pit removed
olive oil
salt
limes
cilantro, washed and leaves torn from the stems
Heat grill. Oil or spray grill (be smart here, don't catch yourself on fire.)
Drizzle veggies and fruit with olive oil and sprinkle with salt. Place on grill. Put avocados on flesh side down first and once they get seared on that side, flip them and let them cook skin side down, the rest of the time. Turn the stuff as it browns on each side. Should only take 8 min or so, but it will depend on how hot the grill is. Remove from the grill and arrange nicely on a platter or big plate. Squirt, generously with lemon, sprinkle with a little more salt and the cilantro. Done.
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