As I’ve mentioned in the past, we love to grill and it’s our main cooking method during the summer months. Unfortunately, all of this rain lately has put quite a damper on grilling.
Now I don’t mind grilling in a light drizzle, but these heavy rains are bordering on ridiculous. My garden looks like an overgrown jungle, my poor peach tree’s branches are breaking under the weight of their bounty, and don’t even get me started on trying to keep up with cutting our grass.
But yesterday was bright and beautiful (aside from a couple of quick storms), so we were finally able to fire up the grill again. In honor of the occasion, we decided to try a new side dish — grilled avocados. I’m all about simple and easy sides for busy evenings, and this grilled avocado recipe fits both of these criteria!
In fact, it’s so easy that I’m not sure that this grilled avocado recipe qualifies as a recipe… Maybe it’s more of a method. Regardless, here’s how I make them.
Start by cutting three ripe avocados in half and removing the pits. Brush the cut side with a little olive oil and squeeze some fresh lime juice over each.
Grill them cut side down over medium heat for about 3-5 minutes. Try not to move them around (and don’t peek!) so they develop those lovely grill marks.
Remove them from the grill and fill each half with pico de gallo and sprinkle with kosher salt. For a super easy side, I like to pick up a container of Marketside Spicy Pico de Gallo at Walmart. You’ll find it in the fresh produce section, and the taste is out of this world. It rivals my fresh tomato salsa!
Serve these yummy grilled avocados with an additional sprinkling of chopped, fresh cilantro and a couple of lime wedges.Print
- 3 ripe avocados
- 2 tablespoons olive oil
- 2 limes
- 1 cup pico de gallo or fresh tomato salsa
- kosher salt
- fresh cilantro, chopped (optional)
- Cut the avocados in half, remove the pits, and brush the cut sides with olive oil. Squeeze half of a lime over top of all of them.
- Grill them cut side down over medium heat for 3-5 minutes.
- Fill each avocado half with pico de gallo and sprinkle with kosher salt.
- Serve with a sprinkling of chopped fresh cilantro (optional) and extra lime wedges.