Imagine this: it’s a sunny afternoon, the grill is fired up, and you’re just five minutes away from serving something that’s a total showstopper *and* ridiculously easy. These grilled avocado halves are smoky, creamy, and bursting with bright, zesty salsa right in the middle. It’s the kind of backyard magic I love—low effort, big flavor, and guaranteed to impress. Let’s get into it!
Why You’ll Love This Recipe
This recipe came together on a whim one night when my fridge was low but my grill was hot—and let me tell you, it’s been a go-to ever since. Whether you serve it as an appetizer, a light lunch, or a side at your next BBQ, it always gets rave reviews. Here’s why you’ll fall for it:
- Super quick—ready in under 15 minutes!
- Minimal ingredients, maximum flavor
- Customizable with whatever salsa or toppings you love
- Perfect for entertaining or a fun twist on Meatless Monday
- It’s naturally gluten-free and vegan-friendly
Ingredients Breakdown
Essentials
- 2 ripe avocados, halved and pitted
- 1 tablespoon olive oil
- 1 cup fresh salsa (store-bought or homemade)
- Salt, to taste
- Fresh lime wedges, for serving
Pro Tips
- Choose avocados that are just slightly soft to the touch—they hold their shape better on the grill.
- Brush the cut side with olive oil to prevent sticking.
- Want a smoky flavor boost? Use a chipotle or fire-roasted salsa.
Step-by-Step Instructions
- Preheat your grill to medium-high heat (around 400°F).
- Cut the avocados in half and remove the pits. Brush the cut sides lightly with olive oil and sprinkle with a little salt.
- Place the avocados cut side down on the grill and cook for 3–5 minutes, until grill marks appear and the flesh is slightly softened.
- Remove from the grill and let cool slightly.
- Spoon salsa into the center of each avocado half.
- Serve warm or at room temperature with a squeeze of fresh lime. Enjoy immediately!
Chef’s Tips and Tricks
- Don’t overgrill—3 to 5 minutes is plenty. You want those pretty marks, not mushy avocado.
- If your avocados are a bit wobbly, slice off a tiny bit of the bottom so they sit flat on a plate.
- Make it extra glam by topping with crumbled queso fresco, chopped herbs, or a sprinkle of Tajín.
Recipe Variations and Serving Suggestions
- Add protein: Top with grilled shrimp, black beans, or shredded rotisserie chicken.
- Make it breakfast-y: Crack an egg into the center and bake instead of grilling!
- Sweet twist: Try mango or pineapple salsa for a tropical vibe.
- Party idea: Make mini versions using small avocados for an easy handheld appetizer.
FAQs
Can I grill avocados ahead of time?
Yes! You can grill the avocados a few hours ahead and store them in the fridge. Bring them to room temp before stuffing for the best texture and flavor.
What salsa works best?
Totally up to you! Classic tomato salsa, corn salsa, or even pico de gallo all work beautifully. Use what you love or have on hand.
Can I make this in a grill pan?
Absolutely! Just heat a grill pan over medium-high heat and follow the same instructions—it’s kitchen-friendly and year-round approved.
Recipe Card
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Ingredients:
- 2 ripe avocados, halved and pitted
- 1 tbsp olive oil
- 1 cup fresh salsa
- Salt, to taste
- Lime wedges, for serving
Instructions:
- Brush cut sides of avocado with olive oil and sprinkle with salt.
- Grill cut side down for 3–5 minutes until charred and softened.
- Fill with salsa and serve with lime wedges.
Nutrition: 170 calories per serving
If you give this grilled avocado recipe a try, I’d love to hear how it turned out! Leave a comment below, snap a pic and tag me @thekitchensaid on Instagram, or share it with a friend who needs a little avocado magic in their life!
