I am about to change your life with two simple words that I frequently say separately, but never before together– Grilled Avocados. That’s right, I discovered avocados can and should be grilled! Tossing this creamy green fruit on the grates for a few minutes creates a smoky, simply marvelous flavor profile that plain ole avocados just can’t deliver.
With grilling season firing up and Cinco de May moments away, you’re definitely going to want to toss on a few avocados to go along with your barbecue. Or, if you’re vegetarian, vegan or just taking a plant-based day for variety, you’ll love my recipe for Grilled Avocado Tacos with Creamy Jalapeno Greek Yogurt Dressing
Grilling the avocado is amazingly simple. You’ll want to choose large avocados that are ripe, but still have some firmness. Don’t pick avocados that are super soft or yield a lot when pressed with a thumb. Pick the ones that feel ever-so-slightly soft (not like a rock) and have a dried stem nub that easily pops off.
You can grill avocados simply by slicing in half, leaving the peel on but removing, the pit and brushing with olive oil before setting face-down on hot grates for about 4 minutes. But for this recipe, I like to use avocado slices that have the char marks on both sides, so slices it is. Because slices can be a little more fragile than halves, you want to make sure you’ve selected a firmer ripe avocado – like the type you’d say “this one is perfect for guacamole in one day.” If the weather is not in your favor, avocados can also be done inside with the grill pan.
The beautify of grilling avocados is they can be saved for several days in the fridge without turning brown. That’s because olive oil liberally coated on all exposed areas of the flesh creates a barrier to prevent oxidation. You can use your leftover grilled avocado in salads, on sandwiches or even mash up as “grilled” guacamole.
Have you fired up your grill for the season yet? What is your favorite fruit or vegetable for grilling? Please share in the comments — XOXO, Jennifer