INGREDIENTS

2 small avocados, peeled and pitted

2 Full Circle romaine hearts, halved lengthwise

8 (½-inch thick) slices Market 32 baguette bread

2 tbsp PICS avocado oil

¼ cup PICS Caesar dressing

¼ cup PICS dry roasted macadamia nuts

¼ tsp PICS salt

¼ tsp PICS ground black pepper

INSTRUCTIONS 

1. Prepare outdoor grill for direct grilling over medium-high heat. Brush both sides of avocados, romaine and baguette with oil and place on hot grill rack; cover and cook avocados 5 minutes, and romaine and baguette 2 minutes or until grill marks appear and baguette is toasted, turning once. Transfer avocados, romaine and baguette to cutting board; coarsely chop
2. In large bowl, toss dressing, nuts, salt, pepper, romaine and baguette; top with avocados. Makes about 8 cups

Chef Tip: Select ripe avocados that are still slightly firm to avoid avocados sticking to the grill!

Recipe by Price Chopper Ready