Grilled Guacamole
Cooking avocado may not be the first thing you think to do with the fruit, but over a hot grill, the flesh turns smoky and savory, almost meaty in flavor. Just a few minutes on each side can elevate raw avocado into its own secret ingredient in this unconventional take on guac.
Makes 2 cups (450 G)
Grilled Guacamole
- 3 small avocados, halved, pitted, and peeled
- 1/2 small red onion, root end left intact
- 1 medium tomato, finely chopped
- Handful of cilantro leaves, chopped
- 1/2 jalapeño pepper, minced
- 2 cloves garlic, minced
- 1/4 teaspoon kosher salt, plus more to taste
- Juice of 1 medium lime
Prepare a grill over medium-high heat.
Place the avocados and onion cut sides down on the grill. Cook for about 10 minutes, until lightly charred with grill marks, turning once. Transfer to a cutting board. Cut the onion into small dice and cut the avocados into large chunks.
In a medium bowl, mash the avocado with a fork. Stir in the onion, tomato, cilantro, jalapeño, garlic, salt, and lime juice. Taste and add more salt as needed. Serve warm.
(Next page: Lettuce Cups with Sesame Soy Chicken)
