Grilled Avocado
This Grilled Avocado makes a simple and tasty side dish, but I also love turning it into a full meal by topping it with beans, veggies, or grilled meat. The skin gets a little crispy on the grill, while the inside stays soft and super flavorful, perfect for a healthy lunch or a quick snack for the family.
Avocados, right? There’s just so much you can do with them! If you’ve been hanging around here for a bit, you probably know I’m all about easy recipes that still pack a ton of flavor; no plain, boring stuff in my kitchen. And since we’re talking avocados, let me remind you of two of my all-time favorites: my avocado chicken caesar salad, which makes the easiest lunch, and my avocado ice cream that my kids go wild over. It’s creamy, sweet, and always gone in minutes.
Table of contents
And today I’ve got a new one joining the avocado club! During summer, I’m always in the mood to grill anything I can get my hands on, so why not avocados too, right? This grilled avocado recipe is as simple as it gets. I just use a little oil, fresh lime juice, some salt, and of course, good ripe avocados. A few minutes on the grill and I’ve got a quick side or snack that my whole family devours.
Why you will love this recipe
- It’s super easy to make: I just brush avocado halves with oil and lime juice, sprinkle on some salt, and grill them cut-side down. That’s it.
- Perfect for summer grilling: When I’m already grilling chicken, steak, or even veggies, I throw these on as a quick side. They only need a few minutes, and the grill gives the avocado a toasty flavor and creamy center.
- So many ways to serve it: Sometimes we eat them plain with a fork, or I’ll stuff them with black beans, salsa, or shredded chicken for lunch. They’re great as a snack, side dish, or even a light meal.
- Healthy and family-approved: These grilled avocados are packed with healthy fats and make a fun, filling option my kids actually enjoy.
What you will need
- Whole ripe avocados: I use ripe avocados when I can, but grilling softens firmer ones too, so don’t stress.
- Fresh lime juice: I always squeeze fresh lime, it gives the best tangy flavor.
- Extra virgin olive oil: A light drizzle of olive oil helps the avocados char perfectly.
- Kosher salt: I sprinkle on kosher salt, but sea salt or whatever you have on hand works fine too.
How to make
1. Get the grill ready and prep the avocados: I start by cleaning the grill grates and heating it to medium or medium-high, around 400 to 425 degrees F. While that warms up, I slice the avocados in half, pop out the pits, and brush the cut sides with fresh lime juice so they don’t brown and get a little zing.
2. Add oil and salt for flavor: I brush each avocado half with a little olive oil to help them grill nicely, then sprinkle on some kosher salt.
3. Grill: I lightly oil the grates and place the avocado halves cut side down on the grill over indirect heat.
4. Let them cook and serve: I leave the avocado halves on the grill with the lid open for about four to five minutes, just until they soften slightly and those grill marks show up. Then I pull them off and serve them right away with lime wedges, sour cream, and a scoop of pico de gallo.
Expert tip
Pick firm avocados first
Make sure your avocados are just barely ripe, not too soft. If they’re too mushy, they’ll fall apart on the grill. A slightly firm avocado holds its shape better and still turns creamy after grilling. I also brush the grill grates with oil right before placing them cut side down, so they don’t stick and get those perfect grill marks.
More tips to consider:
- If it’s not grilling season where you are, no worries! I’ve used my indoor grill pan or even the oven with a grill rack, and it still gives those nice charred lines.
- When I grill indoors, I make sure the heat stays at medium so the avocados soften just right without turning mushy.
- And if I’m in a hurry, I’ll grab bottled lime juice from the fridge instead of squeezing fresh, totally works!
- If I’m serving a crowd, I’ll grill the avocados a few hours ahead, let them cool, and stuff them later with beans, corn, or leftover chicken
Recipe variations
- Double the avocado: I sometimes swap in 1 tablespoon of avocado oil instead of olive oil for even more avocado flavor. It’s mild and works perfectly with the lime.
- Make it smoky: When I want that deep smoky taste, I mash the grilled avocados into a quick smoky guacamole. It’s so good with chips or on tacos.
- Zest it up: A little lime zest, about ½ teaspoon, sprinkled right on the avocado flesh before grilling gives it a fresh and bright flavor.
- Bring the heat: I’ll sprinkle on a pinch of red pepper flakes or a light shake of chili powder to bring a little heat. My husband loves it with a few drops of hot sauce too.
- Garlic makes everything: A dash of garlic salt and onion powder on the cut sides before grilling adds so much savory flavor. I use about ¼ teaspoon of each.
- Quick ceviche bowl: When I have leftover grilled avocado, I scoop it into a bowl with lime juice, shrimp, and tomatoes for a quick ceviche-style dish. It’s a summer favorite around here.
Serving suggestions
At our house, grilling avocados started as a random idea and turned into a must for every summer BBQ. The first time I made them, I threw a few on the grill while we were waiting on turkey burgers, and everyone went nuts. Now whenever we have people over for a cookout or a birthday party, someone always asks, “Are you making those grilled avocados again?” I usually keep it simple with lime, salt, and a brush of oil, but if I have chipotle corn salsa, feta, or leftover homemade salsa, I’ll toss those in too and call it lunch.
For the Fourth of July, I serve them right next to the grilled whole chicken and fresh watermelon. I always put out tortilla chips and make a smoky guacamole using the grilled avocados, so good! If we have extra, I dice it up and mix it into a shrimp ceviche. And of course for dessert has to be my Patriotic poke cake, I plan ahead so I’m not stuck in the kitchen and can actually enjoy the fireworks with my family.
How to store leftovers
- Store: I keep any leftover grilled avocado in an airtight container or a zip-top bag in the fridge. It stays good for up to 2 or 3 days.
- Freeze: I don’t recommend freezing grilled avocado. It gets mushy and loses that nice grilled texture.
Frequently asked questions
No peeling needed. I grill them with the skin on, cut side down. The peel helps keep everything together while they cook, and it makes it easy for everyone to scoop out the soft grilled avocado with a spoon when it’s time to eat.
A ripe avocado is usually dark green, but sometimes it leans more toward brown or even a deep purple. I always give it a gentle squeeze, it should feel firm but have just a little bit of give. If it’s super soft or rock-hard, I skip it. I also check for black spots or dents, and it should feel nice and heavy for its size. That’s usually my sign it’s ready to slice and use!
First, I give the avocado a good rinse and pat it dry. Then I set it on a cutting board and use a sharp knife to slice into it lengthwise until I feel the pit. I gently twist the avocado around the knife so it cuts all the way around. Once that’s done, I twist the two halves apart and pop the pit out. Super easy!
More recipes with avocado:
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Grilled Avocado
Ingredients
- 2 whole ripe avocados
- 1 tablespoon freshly squeezed lime juice more as needed
- 1 tablespoon olive oil more for the grill
- 1/2 teaspoon kosher salt or to taste
Instructions
- Clean the grill grates, oil them, and preheat the grill to 400 F to 425 F.
- Slice the avocados in half lengthwise. Remove the pit, and immediately squeeze fresh lime juice on top of the flesh.
- Slightly brush the avocado flesh with oil and sprinkle with salt.
- Place the avocado halves flesh side down over indirect heat on the grill.
- Grill with the lid open for 4 to 6 minutes, without moving them, to get the nice girl marks. The avocado is done when it becomes slightly tender.
- Remove from the grill. Serve with more lime juice, sprinkle with salt, and if you want add a bit of tahini sauce on top.
Notes
Pick firm avocados first
Make sure your avocados are just barely ripe, not too soft. If they’re too mushy, they’ll fall apart on the grill. A slightly firm avocado holds its shape better and still turns creamy after grilling. I also brush the grill grates with oil right before placing them cut side down, so they don’t stick and get those perfect grill marks.More tips to consider:
- If it’s not grilling season where you are, no worries! I’ve used my indoor grill pan or even the oven with a grill rack, and it still gives those nice charred lines.
- When I grill indoors, I make sure the heat stays at medium so the avocados soften just right without turning mushy.
- And if I’m in a hurry, I’ll grab bottled lime juice from the fridge instead of squeezing fresh, totally works!
- If I’m serving a crowd, I’ll grill the avocados a few hours ahead, let them cool, and stuff them later with beans, corn, or leftover chicken