Sausage, Pineapple and Peppers with Tangy Avocado Cream

By jkenb

Ingredients

• 1 ripe avocado, peeled and pitted
• 1/3 cup low-fat buttermilk
• 1 tablespoon lemon juice
• 1 teaspoon chopped chives
• 1 tablespoon chopped flat-leaf parsley
• 1/2 teaspoon kosher salt
• 1/2 pineapple, cored and sliced thick
• 2 red or yellow bell peppers, cut into thick strips
• 1 tablespoon olive oil
• 1 pound (6 links) sweet or hot Italian sausage

Preparation

Step 1

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.