2 medium RealSweet® Vidalia® Sweet Onions
2 avocados, pitted
1 lime, halved
2 medium Heirloom tomatoes
1 Poblano pepper
1 tbsp olive oil
Sea salt and fresh ground pepper, to taste
Prep Time: 30 mins
Cook Time: 20 mins
1 Heat the grill to medium heat, about 350° F. Oil the grill grates so that the onions and pepper will not stick. Slice onions into thick rings, leaving the rings intact for grilling.
2 Grill the Poblano pepper about 8 minutes, or until the outside skin has begun to blister. Grill the onions at the same time on both sides until char marks have formed (about 4 minutes per side). Set aside to cool.
3 Chop avocados into medium-sized pieces and place in a large bowl; squeeze lime juice over them to prevent browning and toss gently. Chop tomatoes and add to bowl. Next, chop the cooled onions and Poblano pepper, and add to the mixture.
4 Drizzle olive oil over the mixture and add sea salt and pepper to taste. Chill before serving. Enjoy!
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