Grilled avocado with pico de gallo is light but truly satisfying. I just love all the different flavors in there and yes – you can grill avocado! There are so many wonderful avocado recipes to choose from, especially if you are looking for keto recipes (high fat and low carb). Avocados are really versatile; they can be a snack, an appetizer, a side dish or even the main event. This grilled avocado with pico de gallo recipe is great for any occasion.
Ah, who doesn’t love ripe avocados? It is worth stocking up on them because they are so addictive. The following recipe features grilled avocado with a homemade pico de gallo filling. It’s easy to make and perfect as either a side dish or appetizer.
Avocados are incredibly healthy. They are a great source of potassium, even containing more than bananas. They are also rich in monounsaturated fatty acids (the good kind!) as well as antioxidants and fiber.
How to Grill Avocado
Avocados are typically eaten raw but they can also be cooked. Grilling is a great cooking method to choose because the smoky flavor really complements the rich creaminess of the avocado.
If you don’t have a grill or the weather isn’t good you can also use a griddle to cook avocados on the stove.
Use ripe avocados for this. Simply cut them in half and discard the pit. Brush olive oil, or your favorite cooking oil, over the cut sides then put them on the grill and wait a few minutes. Don’t disturb them because else you won’t get clear grill marks, and that is what makes them look so good!
The method is the same if you’re cooking them in a skillet on the stove. Get the skillet nice and hot, then add the avocados on there, cut side down, and leave them for several minutes. You can see some top-rated skillets here.
Get ready to be wowed by this grilled avocado with pico de gallo recipe!
How to Serve Grilled Avocado with Pico de Gallo
To be fair, I find avocados really filling, which is a plus on keto because they make such a satisfying snack, but sometimes half an avocado is too much before a main dish.
I would serve this half an hour or more ahead of the main dish so people are hungry again afterwards. You could also use a quarter of an avocado but the filling will fall out if you do!
Another idea is to make this for lunch rather than as an appetizer, perhaps paired with some extra protein like a scoop of chicken or egg salad on the side.Print
Grilled Avocado with Pico de Gallo | Keto Friendly
This recipe is low carb and very tasty. Avocados respond well to grilling in that they hold their shape and get nice grill marks. The grilled avocado here is paired with a homemade pico de gallo for freshness and zing in every mouthful.
- Prep Time: 20 Minutes
- Cook Time: 5 Minutes
- Total Time: 25 minutes
- Yield: 8 1x
- Category: Appetizer
- Method: Grill
- 4 ripe avocados
- 1 minced or finely chopped red or white onion
- 4 large tomatoes (or 6 medium ones)
- 1 minced de-seeded jalapeño or serrano pepper
- ¼ cup (60ml) lime juice
- ¾ teaspoon salt
- Bunch of fresh cilantro
- Preheat the grill to medium-hot.
- Mix the onion with the chili pepper, lime juice and salt.
- Chop the cilantro and tomatoes.
- Stir them into the onion mixture.
- Add more salt if necessary.
- At this point you can cover and keep the pico de gallo covered and refrigerated for up to 4 days.
- Cut the avocados in half lengthwise and discard the pits.
- Grill the avocados cut side down for about 5 minutes or until they have grill marks.
- Remove from the grill and fill the 8 halves with pico de gallo.
- Serve immediately.
- Everyone has their own tolerance and preference when it comes to spice levels, so you can adapt the amount of chili used, or even omit the chili pepper altogether.
- If you aren’t keen on cilantro (fresh coriander) then just use less. If you hate it, leave it out (don’t replace it with parsley in this recipe).
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