Avocados that are sliced spiced, and grilled, then filled with pico de gallo! This recipe is fantastic when paired with chips for the ultimate appetizer or snack!
Table of Contents
- Grilled Avocado & Pico de Gallo
- Grilled Avocado & Pico de Gallo Ingredients
- How To Make Grilled Avocado & Pico de Gallo
- How To Make The Pico de Gallo For This Recipe
- How To Tell If You Have Ripe Avocados
- PIN THIS RECIPE to your APPETIZER RECIPES Boards and Remember to FOLLOW ME ON PINTEREST!
- Grilled Avocados Recipe
Grilled Avocado & Pico de Gallo
Not everyone really thinks of grilling their avocados normally. Most of the time, people only keep avocados for eating fresh, either sliced into wedges and served with a meal or eaten as a meal on their own.
However, if you have never tried grilling an avocado at home, you are in for a huge treat.
Cooked properly, avocados develop their gorgeous, browned grill marks that, when paired with a spiced oil to coat the avocados and stop them from burning, make for a smoky, tangy, and delicious avocados that almost makes you think you are eating actual barbequed meat.
Pair this with a homemade pico de gallo, and you will be enjoying an incredibly good Mexican meal all on its own. Or just serve it with some chips and turn it into a party snack!
Grilled Avocado & Pico de Gallo Ingredients
Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.
• Ripe avocados, halved and pitted
• Olive oil
• Chili powder
• Pico de gallo
• Tortilla chips
How To Make Grilled Avocado & Pico de Gallo
• Wash and slice your avocados in half, being careful to remove the pit
• Whisk together the olive oil, chili powder, and cumin
• Brush the cut side of each avocado with the oil mixture really generally
• Preheat your BBQ to high
• Once heated, lay the avocados on the grill so they will have grill marks across them
• Grill for 4-5 minutes, watching carefully and checking after the first 3 minutes
• Remove the avocados when they have grill marks on them
• Fill with pico de gallo and serve with tortilla chips
How To Make The Pico de Gallo For This Recipe
Pico de gallo is an incredible Mexican recipe that is part side dish, part dip and is so simple that it almost doesn’t need a recipe.
Pico de gallo is basically just diced tomato, peppers, and onions, with plenty of lime juice and salt added to it to make it into a thick salsa.
However, no two pico de gallos are ever the same – the choice of individual tomatoes, the size you cut your onions, and even the types of chilies you use will all create individual flavors that make everything very different.
To make a simple pico de gallo, simply dice some tomato and onion into uniform shapes. If you are one of those people that struggles to eat raw onions or garlic, you can actually just rinse and wash your onions in a small cold water bath for 10 minutes before draining them and adding them back to the tomatoes.
After that, dice whatever chili you prefer – a simple jalapeno or Serrano is usually preferable and fits best.
A few squirts of lime juice and plenty of salt complete this recipe; however, keep one thing in mind about the salt.
You want to be adding the salt into your pico de gallo at the very last minute, as the salt will start to leech out some of the water from the other ingredients.
Try and only salt it just before serving, and then give everything a really good stir to help get the salt really incorporated, and you should be fine.
How To Tell If You Have Ripe Avocados
Avocados are pretty fantastic, but one of their biggest flaws is that their ripeness is a bit of a mystery.
Unless they are super rotten, most avocados look perfectly fine; that is, of course, until you cut them open and discover a bunch of black goo and a rotten avocado.
However, there is a good trick to finding the right ripeness of avocados – simply give them a feel.
As avocados ripen, their flesh gets softer and softer. This means that when you find an avocado, you just need to give it a little squeeze to be able to tell whether or not it is too far gone.
A good avocado should have a good amount of giving to it, but you shouldn’t be able to leave an indent in the avocado when you press firmly with your thumb into the skin. It should almost bounce back while still not being rigid or tough when you touch it.
However, if you are looking to buy your avocados a few days in advance, try and get the slightly under-ripe ones – any avocado that still feels pretty firm, though not like a rock. This lets them slowly ripen on your counter, hopefully leading to perfectly ripe grilled avocados when it comes to grilling time!
Looking for more delicious Appetizer recipes? Try these out:
PIN THIS RECIPE to your APPETIZER RECIPES Boards and Remember to FOLLOW ME ON PINTEREST!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Subscribe to The Kitchen Magpie on YouTube
One click and you’ll get notified of new videos added to our YouTube account!Subscribe on YouTube
- Prep Time
- 5 minutes
- Cook Time
- 5 minutes
- Karlynn Johnston
- 2 ripe avocados halved and pitted
- ¼ cup olive oil
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- 1 cup pico de Gallo see notes
- scoops tortilla chips
- Wash and slice your avocados in half, removing the pit carefully.
- Whisk together the olive oil, chili powder and cumin.
- Brush the cut side of each avocado with the oil mixture generously.
- Preheat your BBQ to high.
- Once heated, lay the avocados on the grill so they will have gorgeous grill marks across them. Grill for 4-5 minutes, watching carefully and checking after the first 3 minutes.
- Remove the avocados when they have nice dark grill marks on them.
- Fill with pico de Gallo and serve with torilla scoop chips.
- make sure you have extra pico de gallo for guests
- scale this as needed for extra servings
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.