Sausage, Pineapple And Peppers With Tangy Avocado Cream
An update on the classic sausage and peppers by adding sweet grilled fruit and a green dipping sauce!
Calories: 2351kcal
Ingredients
- 1 ripe avocado, peeled and pitted
- ⅓ cup low-fat buttermilk
- 1 tablespoon lemon juice
- 1 teaspoon chopped chives
- 1 tablespoon chopped flat-leaf parsley
- ½ teaspoon kosher salt
- ½ pineapple, cored and sliced thick
- 2 red or yellow bell peppers, cut into thick strips
- 1 tablespoon olive oil
- 1 lb (6 links) sweet or hot Italian sausage
Instructions
- Combine avocado, buttermilk, lemon juice, chives, parsley and salt in a food processor, pulse until combined and almost smooth. (You can also blend ingredients with a potato masher in a bowl.) Set aside.
- Heat grill to medium-high heat. Drizzle pineapple and peppers with olive oil and season with salt. Grill Sausage until cooked through, about 15 min. Grill pineapple and peppers until tender, about 8 min.
- Serve, topped with plenty of fresh parsley and chives, with the avocado cream on the side.
Notes
Bell peppers are one of the most complimentary veggies to cook with sausage. Zucchini, eggplant and tangy tomatoes are close seconds.
Nutrition
Calories: 2351kcal | Carbohydrates: 98g | Protein: 76g | Fat: 187g | Saturated Fat: 57g | Cholesterol: 347mg | Sodium: 4593mg | Potassium: 3238mg | Fiber: 24g | Sugar: 60g | Vitamin A: 8330IU | Vitamin C: 560.3mg | Calcium: 274mg | Iron: 9mg
