Grilled Avocado Recipe

Grilled Avocado Recipe - Placeholder Image

The Spruce Eats / Colleen Graham

Prep: 5 mins
Cook: 4 mins
Total: 9 mins
Servings: 4 servings
Yield: 2 avocados
Nutrition Facts (per serving)
144 Calories
14g Fat
6g Carbs
1g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 144
% Daily Value*
Total Fat 14g 18%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 163mg 7%
Total Carbohydrate 6g 2%
Dietary Fiber 5g 17%
Total Sugars 0g
Protein 1g
Vitamin C 7mg 36%
Calcium 10mg 1%
Iron 0mg 2%
Potassium 349mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Quick and easy, grilled avocado is a brilliant addition to any backyard barbecue. Avocados become soft and creamy on the grill with a fantastic smoked flavor. They take just minutes to prepare and cook and are an ideal pairing for your favorite barbecued foods. Grilled avocado makes an excellent vegetarian, vegan, and gluten-free side, whether left whole, sliced, or used as an ingredient for smoky guacamole.

With grilled avocado, it's best to avoid overcomplicating things. Too much seasoning takes away from the pure taste of the avocado, which is one of life's simple pleasures. This recipe uses lime juice, olive oil, and salt to flavor the grilled fruit. It's easy to scale up, but you don't want to cook too much at once because even cooked avocados don't store well.

Whenever you fire up the grill, this is a quick way to use up ripe and slightly underripe avocados. It's best to cook halves in the skin because slices can easily fall through the grill grates or slip out of your tongs. And, as any avocado lover knows, this fruit will quickly turn brown, so you want to have everything prepared. To prevent oxidation, squeeze or brush lime juice (lemon works, too) on the fruit's flesh immediately after cutting it open and removing the pit. Brush on a little olive oil, sprinkle each half with salt, and they're ready for the grill.

Grab a spoon and eat the grilled avocado as is, right out of the shell. You can also use the avocados as edible bowls, topping them with pico de gallo or grilled corn salad. When carefully removed from the shell and sliced, the avocado makes a great topping for burgers, salads, and tacos as well.

"I loved experiencing grilled avocados and was pleasantly surprised by how they developed great grill marks. They were deliciously creamy and warm, with their flavor enhanced by the squeeze of lime, olive oil, and salt." —Diana Andrews

Grilled Avocado Recipe/Tester Image
A Note From Our Recipe Tester

Ingredients

  • 2 whole ripe avocados

  • 1 tablespoon freshly squeezed lime juice, more as needed

  • 1 tablespoon light or pure olive oil, more for the grill

  • 1/2 teaspoon kosher salt, or to taste

Steps to Make It

  1. Gather the ingredients.

    Clean the grates. Prepare a medium-high (400 F to 425 F) indirect gas or charcoal grill fire.

  2. Slice the avocados in half lengthwise. Remove the pit, and immediately cover the flesh with fresh lime juice.

  3. Brush a small amount of olive oil onto the surface of each avocado and sprinkle with salt.

  4. Oil the grates and place the avocados cut side down over indirect heat on the grill.

  5. Grill with the lid open for 4 to 6 minutes until the avocado becomes slightly tender when gently squeezed with tongs. The skin should be crisp and the flesh will have grill marks.

  6. Remove from the grill. Serve with a more lime juice and salt, if desired.

Tips

  • To safely cut avocado, use a sharp chef knife and carefully work your way around the fruit. Set it on a cutting board rather than holding it in your hand. Twist the two halves apart. With the mid-blade to the butt of the knife, strike the into the pit, twist and pull it out.
  • Place the avocado halves over indirect heat so they won't get hit by flames; you want them to become soft and have grill marks but not charred.
  • You can cook the avocado indoors; it's best to use a cast-iron grill plate. Don't add oil to the pan, use moderate heat, and check it often to avoid burning. Since the heat is less intense, flip the avocado halves to the backside and cook for a few extra minutes until the flesh softens.

Recipe Variations

  • Instead of olive oil, use grapeseed or avocado oil for extra flavor. Other types of high smoke point oils work, too.
  • Use a flavored oil. Garlic and herb-infused olive oils are excellent, or you can add a little spice with a small amount of chile oil.
  • Avocado pairs well with several herbs and seasonings. Try grilled avocado with a light brushing of soy sauce or hot sauce, or sprinkle it with fresh chopped basil, cilantro, parsley, or tarragon.

How to Store

The grilled avocado should be eaten or used in another dish as soon as possible. It'll keep well at room temperature for an hour or two with minimal oxidation. You can refrigerate it overnight in an airtight container (better yet, an avocado keeper), though it's best to squeeze more citrus juice on top. If you have too much leftover, make an avocado puree to freeze.

Can you grill an unripe avocado?

Heat softens the fats in avocados, so the fruit doesn't need to be perfectly ripe. An avocado that's still a bit hard will soften nicely on the grill. If you have a rock-hard unripe avocado, it's best to let it ripen a little longer because it won't have that signature rich, buttery flavor or cook thoroughly on the grill.