More Great Recipes: High Protein | Low Calorie | Low Fat | Mexican

Grilled Avocados


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Member since 2015

Serves Up to you! | Prep Time 5 minutes | Cook Time 10 minutes

Ingredients

Avocado - at least 1/2 avocado per diner.
Olive Oil
Fresh limes
Seasoned Salt (I prefer Lawry's)
Tomatoes
Onion
Jalapeno Pepper
Salt
Cilantro (optional)
Garlic (optional)
Sour Cream (or plain yogurt for vegans)
Green onions (optional)


Start your grill! You do not want it too hot when the avocados hit the grill! In fact, you should consider getting some Grill Grates from Michael DellaPorta! https://www.facebook.com/michael.dellaporta.four20?fref=pb_other


Slice each avocado in half length-wise and carefully remove the pit.


Mix a 80/20 Olive Oil to Lime Juice mixture (depends on how many avocados) and use a food brush to coat the meat of the avocados.


Sprinkle seasoning salt over the tops of the avocados (meat side).


When the coals are medium heat, place the avocados meat side down on the grill. Pay attention to the heat. The avocados are done when the peels can be gently squeezed and feel soft (like a medium rare steak). Estimate around 7-10 minutes, but pay attention to prevent burning!


While the avocados on on the grill, dice a mixture of 4 parts tomato, 1 part onion, 1/2 part jalapeno, 1/2 part garlic (optional), 1/2 part lime juice, and 1/4 part cilantro (optional) - basically season this pico de gallo to your personal taste.


Remove the avocados from the grill and place "pit hole" up on a platter. You will notice "sear marks" from the grill/grates on the avocado meat- this is expected - it is caramelized, not burnt (if you were careful)!


Fill the "pit holes" with a ~1 Tablespoon of pico de gallo.


Top the centers with a dab of sour cream or plain yogurt.


Sprinkle with optional thinly sliced green onions.


Use a spoon to eat the avocado meat right out of the peel.


Enjoy - and modify to your taste! There are several "filling" options, I just listed my favorite pico de gallo option!


Pairs Well With


Notes

Although I was born and raised on a ranch and raised as a TOTAL meatatarian, I have developed close loving relationships with friends that do not share my love for meat. i decided to buy a separate grill just for my vegetarian loving friends so that "their" grill"was always safe from my meatatarian ways! This is one of the recipes I have developed that get happy reviews from those friends!

Submitted by: "Mel Gordon"

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