Last week, I grilled cantaloupe and today it’s avocados! I’ve been getting my fruit freak on by firing up whatever pretty produce catches my eye. This isn’t big news at my house. When it comes to backyard cooking, I’m always in beta mode and, thankfully, it’s nearly impossible to mess up a simple, fresh meal on the grill.
Are you ready to swoon over the “smoky swag” of my Grilled Avocado Boats with Blistered Tomatoes. Trust me, you’ll swoon and then run for a spoon!I originally made this grilled avocado recipe for the 31 Days of Salad promotion going on right now at Litehouse Foods in honor of National Salad Month. They make so many different dressings that I never, ever bore of eating salad.
Earlier this spring, I shared my light bulb moment of the grilled avocado. I talked about two ways to grill them. First, peeled and cut into slices and, second, simply cut in half with skin on. These boats use the later method, and honestly, it’s easier. You can pick them up each half with tongs and they don’t fall apart into burned guacamole on the grates.
While I’m grilling the avocados, I simultaneously grill tomatoes and corn on the cob to make the delicious “stuffing” for the center of the avocado – that little hole that remains after the pit is plucked out! Go ahead and grill the corn with the husks and silks removed so that it actually gets a bit of smoky char, and not just steamed inside it’s “wrapper.”
You can serve these avocado boats “as is” for an appetizer or on a bed of lettuce for an entrée salad. Drizzle with your favorite Jalapeno Ranch or variation . . . I used OPA by Litehouse Avocado Cilantro Greek Yogurt Dressing.