SOUTH OF THE BORDER BOWLS WITH WALNUT MEAT AND GRILLED AVOCADO

Makes: 4 servings Preparation time: 30 minutes For the walnut meat: 2 cups (500 mL) raw walnut halves 2 tsp (10 mL) extra-virgin olive oil 1 tsp (5 mL) chili powder 1 tsp (5 mL) ground cumin 1 tsp (5 mL) dried oregano ½ tsp (2.5 mL) sea salt ½ tsp (2.5 mL) smoked mild paprika ¼ tsp (1 mL) chili flakes ¼ tsp (1 mL) ground cinnamon For the grilled avocado: 2 avocados, skin intact and halved Olive oil For the lime sour cream: 1 cup (250 mL) sour cream, preferably full-fat Zest and juice of 1 lime For serving: 6 to 8 cups (1.5 to 2 L) shredded romaine 1 cup (250 mL) cherry tomatoes, halved, or prepared salsa 4 green onions, sliced 1. To make the walnut meat: In a food processor, pulse all walnut meat ingredients together until it resembles the size of small peas, and the mixture loosely holds together when pressed between two fingers. Do not over-process. Set aside.

2. To make the grilled avocado: Preheat grill or grill pan to medium. Brush avocado flesh with a little oil and place fleshside down on grill for 5 minutes, or until grill marks appear. Using a large spoon, remove avocado flesh from skin, keeping whole.

3. To make the lime sour cream: Combine all ingredients in a bowl.

4. To serve: To bowls, add a bed of lettuce; top with walnut meat, avocado, sour cream, tomatoes or salsa, and green onions. Serve.