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20 min
  • 5 xavocados
  • 1 xlemon
  • 5 tbspherbal oil
  • 3 tbspolive oil
  • 1 pinchsalt and pepper
  • 2 xavocados
  • 2 xtomatoes
  • 2 xescallions
  • 0,5 xonions
  • 0,5 xchillies
  • 1 handfulcoriander

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multi-purpose blade
Cut the avocados in half lengthwise and remove the pits. Marinate the flesh with the lemon juice, olive oil, salt and pepper for about 1 hour. Grill the avocados on the hot barbecue for 8–10 minutes on both sides.
Chop the tomatoes and avocados, using the bamix® with the mincer. Chop the onion, spring onions, chili pepper and coriander, using the bamix® with the processor. Blend the tomato-avocado and the onionherb mixture. Fill the salsa into the barbecued avocado halves and serve.

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