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Bye-bye burger, hello grilled avocado

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Grilled Avocado

yum

Five ingredients and two pantry staples to something rather impressive...

Avocados just got even better, thanks to our now-and-future clean eating neighbors, Mulberry & Vine. 


It’s easy to forget that our skin is one of the many organs in our body (the biggest one) and it gets much of its nutrients like all the others – through what we put in it.

Eating your way to a brighter complexion is a real thing and that’s one of the reasons we love neighborhood clean eatery, Mulberry & Vine (near our NoMad shop and future Tribeca digs, too).

“I eat clean during the day so I can go a little off the rails at dinner!  It’s all about balance, food should be something you enjoy“ says Michelle Gauthier, one of the founders. Executive Chef Justin Schwartz adds, “We incorporate tons of herbs, spices, and the most pure ingredients to create dishes that taste great, do good for you, and make you feel great.”

With that, we got our neighbors to share two of their favorite summer recipes – grilled avocado and a cucumber and cilantro infused water.

Avocados are one of our #skinhappyfoods, providing antioxidants that tell damaging free-radicals to chill out, vitamin C that provides antioxidants and is integral to elastin and collagen production, and the fatty acids that help your skin stay soft, plump, and hydrated.

Charred Avocado w/ Greek Yogurt & Pumpkin Seed Puree

  • 3 ripe avocados, cut in ½, pit removed
  • 1 cup greek yogurt
  • ½ cup toasted pumpkin seeds
  • ¼ cup lime juice
  • sea salt
  • safflower oil for brushing avocado
  • parsley leaves

ONE
In a food processor, combine the yogurt, pumpkin seeds, lime juice, parsley & 1 teaspoon of sea salt.  Process it until process a smooth paste forms.

TWO
Preheat your grill on high. Brush the avocado halves generously with safflower oil and sprinkle with salt. Grill the avocados cut side down for 3-5 minutes until a nice dark char is achieved.

THREE
Remove from grill and fill the center with your puree using a small ice cream scoop or spoon. Garnish with a parsley leaf.

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