Grilled Avocado

Creamy goodness meets smoky perfection with a beautiful char for a sizzling summer treat. Enjoy it on its own or in a delectable salad of refreshing tomatoes, cucumber, and onion. Prepare yourself for a grilling sensation for an unforgettable cookout.

5 from 2 votes

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Course: Appetizer, Side Dish

Cuisine: American

Keyword: Avocado, grilled, Grilled Avocado

Prep Time: 30

Cook Time: 10

Total Time: 40

Servings:

Calories: 355kcal

Author: imma

Ingredients

2 avocados, pitted and quartered lengthwise (skin on)
1-1½ cups corn, grilled, boiled, canned, or frozen (about 2 medium cobs of corn)
½ medium cucumber, sliced into half-moons
8 ounces grape or cherry tomatoes, halved or chopped
½ small red onion, thinly sliced
1-2 tablespoons cilantro
Salt and pepper, to taste

Salad Dressing

½ lemon, juiced and zested
1-2 tablespoons honey
2 tablespoons mustard stone ground or Dijon
3-4 tablespoons extra-virgin olive oil
¼ balsamic vinegar
2 teaspoon minced garlic (or ½ teaspoon garlic powder)
1 pinch red pepper flakes
Salt and pepper, to taste

Instructions

Salad Dressing

In a small bowl, whisk the lemon juice, lemon zest, honey, mustard, olive oil, balsamic vinegar, minced garlic or garlic powder, red pepper flakes, salt, and pepper until well combined. Set aside.

The Avocados

Preheat your grill to medium-high heat, 375-400°F (190-204°C).
Use a sharp knife to carefully cut the avocado lengthwise around the seed, starting from the stem towards the bottom. Try to cut through the avocado until you hit the seed, then rotate the avocado around the knife to make a complete cut all the way around.
Hold the avocado and twist it in half using both hands in opposite directions to separate them. To remove the seed, carefully strike it with the blade of your knife and turn it slightly to loosen it. Then, lift the pit out with the tip of the knife.
Drizzle or brush them with olive oil, then lightly season with salt and pepper to taste.
Place the avocados directly on the grill, cut side down, and cook for 2-3 minutes until charred. Flip the avocado quarters and cook for another 1-2 minutes until lightly charred.
Remove from the grill and let them cool for a few minutes.

The Salad

In a large bowl, combine the grilled or boiled corn, sliced cucumber, halved or chopped tomatoes, and thinly sliced red onion. Add the cilantro, salt, and pepper to taste. Add about ¼ cup dressing over the salad, and toss to thoroughly combine. Add more if desired. Reserve the rest for serving.
Place the grilled avocados on a serving platter and spoon the corn and tomato mixture over the top.
Drizzle with extra dressing, if desired.
Serve immediately, and enjoy your grilled avocado with grilled bread or crusty bread.

Notes

Avocados that are firm to the touch to keep them from falling apart when grilling are best.
Brush with oil: Brush the avocado halves with a little oil before grilling to prevent sticking and add flavor.
Don't walk away when grilling avocados, as they cook pretty quickly, regardless of ripeness.
You can use olive, vegetable, or any other neutral-flavored oil.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition