Turkey Bacon-Wrapped Grilled Carrots

Ingredients

• 16 toothpicks
• 2 DOLE^® Limes, juiced (about 2 tablespoons)
• 1 ripe DOLE^® Avocado, peeled, pitted and coarsely chopped
• 1 ripe DOLE^® Banana, peeled and coarsely chopped
• 1 small jalapeño pepper, finely chopped
• 2 tablespoons chopped fresh cilantro
• ¼ teaspoon kosher salt
• 4 large DOLE^® Carrots, cut into 32 (8-inch-long) sticks
• 8 DOLE^® Green Onions, ends trimmed cut crosswise in half
• 8 slices gluten free lower sodium turkey bacon, cut crosswise in half
• Nonstick cooking spray

Directions

1. Prepare outdoor grill for direct cooking over low heat; soak toothpicks in water 20 minutes.
2. Purée lime juice, avocado and banana in a food processor on high until smooth; transfer to a medium bowl. Stir in jalapeño, cilantro and salt; cover and refrigerate. Makes about 1½ cups.
3. Wrap 2 carrot sticks and 1 piece onion with 1 piece bacon, securing bacon with toothpick; repeat with remaining carrot sticks, onions and bacon. Spray both sides of carrot bundles with nonstick cooking spray and place on hot grill rack; cover and cook 15 minutes or until bacon is crisp and carrots are tender, turning occasionally. Makes 16 carrot bundles.
4. Remove toothpicks from carrot bundles; serve with sauce.