Grilled Avocado Recipe

Grilled Avocado is a delicious side dish, or you can even make it a meal if you top it with meat, beans, and other vegetables. The crispy skin and soft flavorful flesh make these grilled avocados a nice snack or healthy lunch too. You can use it to make smoky guacamole to serve with tortilla chips for the big game or chop it up and toss it in a salad or this shrimp ceviche.

You may have only noticed guacamole in the past decade or so, but it has been around since the 16th century. The Aztecs of Southern Mexico made this creamy dish and called it ahucatl dip because their word for avocado is ahucatl. The original recipe was just mashed avocado, chilis, and tomatoes. We have added some things over the years like lime and onions, but it is still made with the three ingredients from the Aztecs.

Ingredients needed:

• Whole ripe avocados: They do not have to be ripe if that is all you can find. Grilling will soften them.
• Fresh lime juice: Freshly squeezed lime juice has the best flavor.
• Extra virgin olive oil: You want a light oil for this.
• Kosher salt: You could use whatever you like such as sea salt.

How to make grilled avocado from scratch?

1. Clean the grill: First, clean the grates of your grill and turn to medium heat or medium-high heat (400 to 425 degrees F) heat.
2. Slice the avocados: Then, slice the avocados in half lengthwise on a cutting board, remove the avocado pit, and coat each avocado half with fresh lime juice.
3. Add some oil and salt: Next, brush a little olive oil onto the surface of each avocado and sprinkle with kosher salt.
4. Grill avocados: Now, oil the grates and place the avocado halves on the grill, cut side down over indirect heat on the preheated grill to cook.
5. Let grill marks form: Continue to grill avocado halves with the lid open for four to five minutes until they become slightly tender when squeezed with tongs. The grilled avocado halves should have crispy skin and the avocado flesh will have grill marks.
6. Remove from the grill: Finally, serve with lime wedges, sour cream, and pico de gallo. Eat with tacos, tortilla chips, and salsa for a whole meal.

Frequently asked questions

How do I choose ripe avocados?

A ripe avocado is usually dark green but can also be dark brown or purple. Unripe avocados are light green. They should be firm when you squeeze them with very little give. You do not want it mushy or rock-hard. Finally, the ripe avocado should not have any black spots or dents and should feel heavy.

How do I make vegetable ceviche?

There are many good recipes to make your homemade ceviche. One way is with avocado, mozzarella cheese, red pepper flakes, corn, limes, halved cherry tomatoes, red onion, cilantro, chile pepper, salt, and pepper. You can also add chopped and deseeded jalapenos for more spiciness, diced carrots for crunch, and chopped asparagus tips for extra flavor and texture. Feel free to add whatever veggies and fresh herbs you like too.

What is the best way to cut an avocado?

First, wash and dry your avocado. Then, place one avocado on a cutting board and use a sharp knife to cut into the side of the avocado lengthwise until you hit the pit. Then, carefully turn the avocado while keeping the blade touching the pit. Once it is sliced all around, twist the two avocado halves apart and remove the pit.

How to store leftovers:

• Store: Refrigerate your leftover grilled avocado slices in an airtight container or gallon-size zip baggie. Refrigerate for two or three days.
• Freeze: Freezing is not recommended.

More recipes with avocado: