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Grilled Avocado

This one is easy. Like, really, really easy. So easy I'm not sure this would qualify as a recipe so much as a few tips on how to enhance an avocado.


Grilled Avocados. We love avocados in general, the smooth creaminess of them when they are perfectly ripe is delicious in so many dishes, complimenting tacos, burritos, spread as a "mayo" on a sandwich or just bite for bite just like it is. Obviously it's also great as the star of guacamole.

But if you haven't tried them grilled you've not tasted the full greatness of the avocado. It just takes a couple minutes and there are only 4 ingredients. Avocado, olive oil, salt & pepper.

First start with two avocados - look for ones with a bit of softness but not too much. If they are too soft they won't hold up well to the heat. They can be a bit underripe if that's what your option is, just leave on the grill, each side, an extra 30 seconds or so. If they are just plain hard and there isn't any give when you press them, hold off a day or two!

Cut the avocados in half, long way, and pop the center seed out by hitting it with your knife and gently twisting, like this:

Pour a couple tablespoons of olive oil on a small plate, add a couple pinches of salt and pepper. Place the avocado halves open side down in the oil, scootch around just a little to coat the side fully, then set aside - allow the oil and salt to penetrate the avocados for 5 or 10 minutes, it'll help prevent burning oil when you put them on the grill.

Put them on the grill, cut side down, for about 30 seconds to a minute depending on how hot your grill is. Flip'em to the skin side and allow to cook the same amount of time over again. Remove from heat and serve! We love a big spoonful by themselves, sliced as a side, smeared on tacos, chicken or steak.

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