Avocadoes are grilled and stuffed with a fresh, homemade pico de gallo in this grilled avocado recipe. The green color of the avocado becomes more vibrant after grilling, contrasting well with the grill marks and red filling.
It’s such an easy, quick and fun way to offer up a new summer side for your guests! But that’s not all; it’s healthy too, providing you with nutrients like potassium, folate, monounsaturated fats and fiber. Check out the recipe below!
Ingredients
- cherry tomatoes
- red onion
- cilantro
- serrano chili pepper – serranos look similar to jalapeños but they are smaller and a lot hotter
- olive oil
- lime juice – fresh is best!
- avocados – if you are using small avocados, you should use double the amount. This recipe calls for 2 large or 4 small.
*See ingredient amounts in recipe card.
How to Make it
- Preheat grill. Preheat outdoor grill to medium heat.
- Make the pico de gallo. For the pico de gallo, combine the tomatoes, onion, cilantro, serrano chili pepper, olive oil and lime juice in a small bowl. Season with salt and pepper. Reserve.
- Slice the avocados. Slice the avocados in half and remove the pits. (Optional: You can scoop a little bit of the avocado out, if the pit was small, to make more room for filling.)
- Brush with oil. Lightly brush the cut side of the avocados with some olive oil or spray them with a cooking spray.
- Grill the avocados. Place the avocados, cut side down, on the preheated grill. Grill for 5 minutes or until you see some nice grill marks.
- Remove from grill. Spoon some pico de gallo into the center of each avocado half.
- Serve. Sprinkle with some sea salt flakes. Serve immediately!
What Does Grilled Avocado Taste Like?
Grilling the avocado doesn’t actually change the flavor too much. 5 minutes on the grill is just enough to warm it through and give it a slight smokiness from the charred outer layer. The warm avocado against the cool, fresh pico de gallo provides a wonderful sensation on the tongue.
Tweaks & Tips
You can easily tweak the spice level in this recipe. Add more serrano pepper for more heat, swap it with a milder pepper like a jalapeño or omit the peppers altogether.
You can play around with the filling. Some examples would be:
- quinoa and diced veggies
- tuna or salmon salad
- ground meat taco filling
- slaw
- caesar salad with bacon bits
- bean salad
- Bocconcini caprese salad
- breaded shrimp with lime crema
- Mexican street corn salad
- bruschetta topping (diced tomatoes, Parmesan, basil, garlic, olive oil and balsamic vinegar)
If the filling is chunky, just make sure you dice it up to fit nicely in the avocado. You can also scoop a little more of the avocado center out to hold more filling. The extra avocado can be tossed with lemon juice and refrigerated for up to 1 to 2 days.
It is best to serve the avocados immediately. They should still taste good a day later but the discoloration may be unappetizing.
Did you enjoy these stuffed, grilled avocados? Let me know in the comments and please share the recipe!
Grilled and Stuffed Avocado
Ingredients
- 1 cup cherry tomatoes - quartered
- 1/4 cup red onion - diced
- 2 tablespoons packed fresh cilantro - chopped
- 1 serrano chili pepper - seeds/membrane removed and then diced
- 1 tablespoon olive oil - plus more to brush the avocados with
- 1 tablespoon lime juice
- 2 large avocados - or 4 small
- Salt and pepper - to taste
Instructions
- Preheat outdoor grill to medium heat.
- For the pico de gallo, combine the tomatoes, onion, cilantro, serrano chili pepper, olive oil and lime juice in a small bowl. Season with salt and pepper. Reserve.
- Slice the avocados in half and remove the pits. (Optional: You can scoop a little bit of the avocado out, if the pit was small, to make more room for filling.)
- Lightly brush the cut side of the avocados with some olive oil or spray them with a cooking spray.
- Place the avocados, cut side down, on the preheated grill. Grill for 5 minutes or until you see some nice grill marks.
- Remove from grill. Spoon some pico de gallo into the center of each avocado half.
- Sprinkle with some sea salt flakes. Serve immediately!
Equipment
Notes
- If you scooped out some avocado, just toss it in a small bowl with some lemon juice to prevent it from browning quickly and then refrigerate it. Consume within the next couple of days.
- Leave out the serrano chili pepper if you have a low heat tolerance.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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