Grilled Avocado and Mango Salsa

I made this salsa last night to serve on our grilled chicken. It is also great just eaten with chips and would go well with grilled fish too. It's best to use avocados that are not completely ripe, just turning soft, as the acids from the citrus juice will tenderize them slightly and they will hold up in the salsa, rather than becoming guacamole.

What you need:
4 medium avocados (halved and pitted, but not peeled)
1/4 cup honey
1/4 cup olive oil
1 medium mango (peeled, pitted, and cut into small cubes)
1/2# strawberries (about 1 cup; hulled and cut into small cubes)
1/4 cup red onion or shallot (finely chopped)
3 Tbsp cilantro (roughly chopped)
1 Tbsp lime juice
2 Tbsp lemon juice
salt

Preheat a well oiled grill to medium-high, 300 to 400 degrees. In a small bowl, mix the honey and oil. Brush the avocado with the mixture and set aside. In a medium bowl, mix the mango, strawberries, red onion and strawberries with the citrus juices.

Grill the avocados, skin side down, for about 3 minutes, until the skin begins to lightly char and take grill marks. Brush the flesh side of the avocado again with the honey-oil mixture and place them flesh side down on the hot grill for another 3 minutes.

Remove the avocado from the skin, cut into large chunks and mix gently into the mango/strawberry mixture. Option to season with salt.

Why bother??? Because avocados are a good source of mono and polyunsaturated fat. Monounsaturated fats help lower our risk for stroke by clearing cholesterol and triglygercides out of our body, preventing them from forming plaque. Polyunsaturated fats also help to lower cholesterol and are important for brain functioning. So eat up!