Grilled Avocados With Salsa
Grilled Avocados
By Chadwick Boyd
PHOTO Brooke Sleezak
Unripe Avocados are Still Guac-able with This Technique
This dish is a fun, elevated take on chips and guacamole for casual get-togethers. By looks alone, this dish impresses guests, yet it literally takes minutes to put together. The best part: any avocado from the grocery store works, even the rock-hard ones! The heat from the grill softens them right up. You can grill these outside on the patio or inside on your stove top with a grill pan. I like to serve these grilled avocados with tortilla or corn chips on the side. Offer little plates and small spoons so guests can scoop their avocado and salsa onto their chips.
Chadwick’s Checklist
What you need to know before you cook.
- Preheat a grill or grill pan before preparing your avocados.
SERVING SIZE: 6-8 PREP TIME: 5 mins COOKING TIME: 10 mins
Ingredients
4 medium to large avocados
3-4 tablespoons extra virgin olive oil + 1 tablespoon more for finishing
1 teaspoon Kosher salt + more to finish
Freshly cracked black pepper to taste
⅓ - ½ cup restaurant style salsa
Half a fresh lime
Directions
Cut the avocados in half, length-wise. Remove the pits. Cut again into quarters. Place in a medium size mixing bowl.
Pour the olive oil over the avocados. Toss lightly with tongs or spatula until the avocados are evenly coated. Season with salt and pepper.
Bring a grill to medium-high heat – 425°F -450°F. Using tongs, place the avocados skin side down and grill 4-5 minutes until the avocados start to bubble along the edge of the skin. They should be slightly brown and soft. Transfer them to a platter.
Drizzle with the remaining olive oil and sprinkle with a few pinches of Kosher salt. Using a table spoon, drop the salsa into the center of each avocado. Squeeze the lime over top to finish.
Serve immediately with the salsa.
Chadwick’s Changeups
Switch things up. Have some fun! Do more.
- Peel grilled avocados and serve with wheels of fresh grapefruit and arugula for a refreshing salad.
- Grill cherry tomatoes and slices of red onion with your avocados, and toss with the rest of the ingredients for a delicious summer side dish. You could even add cooked penne or orecchiette for a picnic-friendly pasta salad.
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