This Grilled Avocado Recipe stuffed with fresh tomato salsa makes a delicious vegetable summer side dish.
Avocado is a healthy vegetable that is full of healthy fatty acids, vitamins, and fiber too. There are many ways to prepare and enjoy avocados. During summer, I recommend grilling avocados! It’s super easy to make, and you are going to love the smoky flavor.
My favorite way to serve them is stuffed with Pico de Gallo, a slightly spicy Mexican tomato salsa that pairs so well with the tender flesh of the grilled avocado.
If you are not a fan of Pico de Gallo, you can simply drizzle them with fresh lime juice or lemon juice, extra virgin olive oil, and sprinkle with a pinch of salt. Red pepper flakes, chili powder, fresh cilantro, and jalapeños also make for a great garnish. Sour cream and chopped onion give them another twist.
Leftovers taste excellent in sandwiches, tacos, poke bowl, on avocado toast, as a salad topping, or in homemade guacamole.
To turn grilled avocados into a vegan and gluten-free main dish, serve along with cooked quinoa.
Tips For Grilling Like A Pro
- The grill or grill pan should be well-preheated and rubbed with a splash of oil.
- If you want beautiful grill marks (like in the pictures), you must not move the avocado while grilling.
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Ingredients
See recipe card for quantities.
- Avocado → Ripe avocados can be recognized by their soft touch.
- Olive Oil → Nothing works without oil when grilling, I prefer to use a neutral cooking oil like olive oil, but you could use canola oil, avocado oil, or grapeseed oil too.
- Lime Juice → Adds freshness. Can be replaced by lemon juice or vinegar.
- Salt & Black Pepper → To taste.
- Pico de Gallo → Mexican Tomato Salsa – makes for a great, but optional, topping.
Visual Step-by-Step Instructions
- Prepare the Grill: Heat your grill or grill pan by rubbing a little oil on the grill pan before cooking on it.
- Prepare & Pit Avocado: Cut avocados in half and remove the stone (if you press the halved avocado with the stone a little from the side, the stone can easily be removed). Drizzle with olive oil and lime juice. Season with a pinch of salt and pepper.
- Grilling Avocado: Grill avocados, cut side down, for 5 minutes over medium-high heat. → They are done when the skin becomes slightly lighter.
- Serve: Arrange on a plate and fill the grilled avocado halves with Pico de Gallo. → You can also serve the avocados with a topping of your choice or simply with some lime juice and salt.
Storage Instructions
Store leftovers in an airtight container in the refrigerator. Stays fresh for 2 days.
Enjoy cold leftovers in sandwiches, tacos, as a salad topping, or to make homemade guacamole.
More Recipes With Avocado
- Avocado Egg Salad
- Strawberry Avocado Spinach Salad
- Pico de Gallo with Avocado
- Avocado Chocolate Mousse
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📖 Recipe
Grilled Avocado
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Plus, enjoy weekly doses of recipe inspiration as a bonus!
Ingredients
- 2 avocados, halved
- ½ tablespoon olive oil
- ½ tablespoon lime juice
- salt & pepper, to taste
- ¼ portion Pico de Gallo
Instructions
- Heat your grill or grill pan by rubbing a little oil on the grill pan before cooking on it.
- Cut avocados in half and remove the stone (if you press the halved avocado with the stone a little from the side, the stone can easily be removed). Drizzle with olive oil and lime juice. Season with a pinch of salt and pepper.
- Grill avocados, cut side down, for 5 minutes over medium-high heat. → They are done when the skin becomes slightly lighter.
- Arrange on a plate and fill the grilled avocado halves with Pico de Gallo. → You can also serve the avocados with a topping of your choice, or simply with some lime juice and salt.
Notes
Equipment
Nutrition
Comments
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