Although avocados are a fruit, just like most vegetables, Avocados from Mexico get even better when grilled. Why? Because the heat warms and softens the flesh and the addition of the smoke and other ingredients meld for a taste that is truly one-of-a-kind.
Basic grilled side dish
Do you love grilling? Great! Because this is grilling time! Cut a Hass avocado in half and remove the pit. Squeeze lemon or lime juice across the flesh. Coat the outside shell liberally with olive oil and sprinkle with salt and pepper. Place halves flesh-down on the cooler top grill rack for about 2 to 3 minutes. Flip and grill for another 2 or 3 minutes until you see sizzling on top. The timing depends on the heat of your grill, distance from the heat, and thickness of the avocados, so you need to keep an eye on it.
Use slightly firmer Avocados from Mexico because you don’t want a mushy mess all over your grill grates. It’s an easy recipe to prepare, and they’re a great side dish for entertaining.
Italian-style filled grilled avocados
Start with the same basic recipe above using lemon, and stuff it Italian-style. Fill the halved avocado with 2 or 3 tablespoons of diced tomatoes and 1 minced garlic clove. Sprinkle it with shredded mozzarella or parmesan cheese and drizzle prepared pesto over the top. Grill until the ingredients are softened, sizzling and the smell makes you swoon. Scoop out and spread atop warm, grilled rustic bread.
Mexican-style filled grilled avocados
Start with the same basic recipe above, this time using lime juice, and stuff it Mexican-style. Add a mixture of 1 tablespoon salsa, 1 tablespoon canned corn, 1 tablespoon black beans, and top with cheese. Grill until cheese is melted and sizzling. Garnish with fresh chopped cilantro. Scoop out with chips or serve alongside any Mexican dinner as a topping.
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