We are a home of avocado lovers. I think avocado and it’s delicious progeny guacamole is one of those things people either love or hate. I remember asking my dad when I was a pre-teen how people could like guacamole. He said it was an “acquired taste.” My response: “Why would you want to acquire it?” Obviously, I’ve since changed my tune. Our whole family loves guacamole. Yes, even the toddlers. When we go out for Mexican food, we’re lucky if we get to eat any of it at all. Bug grabs a chip and scoops the “wahka” in like crazy. So, I overestimated the amount of avocados I needed for another recipe and blessedly ended up with a need to create a new dish. I have never grilled an avocado, nor stuffed it. But by golly I’m glad I have now.
Adapted from Grilled Avocado with Corn Relish.
- 4 avocados, halved and pitted
- lime juice
- kosher salt
- 10.5 ounces Rotel
- 15 ounces black beans, drained
- .625 cups onion, diced
- 15 ounces corn, drained
- 1 tablespoon lime juice
- 1 tablespoon cumin
- 1 tablespoon fresh cilantro, chopped
- 1 cup cucumber, diced
- 2 green onions, diced
- 6 ounces black olives, sliced
Sprinkle a bit of lime juice and kosher salt on cut avocados. Grill avocados, cut-side down, for 3-5 minutes. Meanwhile, mix remaining ingredients in a bowl.
Spoon about 2 tablespoons of salsa into pit depression.
Wow. Why have I not grilled avocado before? Just the avocado itself, untopped was fantastic. And with the salsa it was like eating a fresh grilled guacamole, sort of deconstructed. We had ours with tortilla chips and even rolled a couple into burritos. Fantastic. I’m making a salad with the grilled avocado this weekend. Yum.