Stuffed Grilled Avocados Recipe – Step by Step Guide : Grilling Week Goes On! I really wanted to chose produce that isn’t grilled too much for the three recipes I’m presenting this week (the first was grilled asparagus, in case you missed it). I can grill my favorite summertime mainstays, such eggplant, zucchini, and peppers, all summer long. Since I’ve never grilled avocado, I figured it would be enjoyable. We had a great time, and you will too:)
Stuffed Grilled Avocados Recipe – Step by Step Guide
Ingredients
- 2 tablespoons coconut milk
- Zest and juice of 1 lime, plus lime wedges for serving
- ¼ cup finely diced red onion
- ½ garlic clove, minced
- 1 can hearts of palm, drained, rinsed and diced
- 1 cup diced cherry tomatoes
- ⅓ cup diced cilantro
- ½ diced jalapeño or serrano, more if desired
- Heaping ¼ teaspoon sea salt, more for sprinkling
- Freshly ground black pepper
- 4 ripe yet firm avocados
- Extra-virgin olive oil, for drizzling
Instructions
The coconut milk, lime zest and juice, red onion, and garlic should all be combined in a medium-sized bowl. Add the tomatoes, cilantro, jalapeño, hearts of palm, salt, and pepper to taste, and stir again. Put aside.
Raise the heat to medium-high on a grill. After preheating the grill, cut the avocados in half, remove the pits, and season each half with salt, pepper, lime juice, and olive oil. Grill the avocado halves for three to four minutes, or until char marks appear, cut side down.
Take off the grill, put on a tray, and stuff the filling into each half of an avocado. Serve with lime wedges and a dash of salt, if preferred.
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How to Make This Grilled Avocado Recipe
To make the veggie ceviche filling, start with sliced red onion for crunch, tomato, cilantro, serrano pepper, and hearts of palm, which have a texture similar to fish. Add a generous amount of lime juice, zest, and a dash of coconut milk to the vegetables.
Normally, I enjoy my ceviche with chunks of avocado, but in this instance, I went the other way around and stuffed the ceviche within the grilled avocado. The ceviche is a little tart on its own, but as it’s tucked into the creamy avocado, those flavors come together.
When the filling is ready to eat, slice the avocado halves and sprinkle with salt, pepper, lime juice, and olive oil. If you cut them any early, they will begin to turn brown.
(Sidebar: Before putting the avocados on the grill, remove any liquid that may have dropped into their hole. The flame grows larger as oil spills into the grill, so keep your hands away from it.
Cut side down, grill the avocados for three to four minutes on medium-high heat. They were still soft, creamy, tangy, and wonderful even though mine (the one in the image) turned out a little too burnt after five minutes!
FAQs:
Can I prepare the stuffing in advance?
Yes, you can prepare the stuffing mixture in advance and store it in an airtight container in the refrigerator for up to 2 days. When ready to grill the avocados, simply fill them with the pre-made stuffing and proceed with the grilling instructions.
Can I customize the filling ingredients?
Absolutely! Feel free to customize the filling based on your preferences and dietary restrictions. You can add or omit ingredients like cheese, beans, corn, or tomatoes to suit your taste.
Can I bake the stuffed avocados instead of grilling them?
Yes, you can bake the stuffed avocados in a preheated oven at 375°F (190°C) for about 10-15 minutes, or until heated through and lightly browned on top.
Are stuffed grilled avocados suitable for a vegetarian or vegan diet?
Yes, this recipe can be made vegetarian or vegan by omitting the cheese or using a dairy-free cheese alternative, and opting for plant-based toppings like salsa and vegan sour cream or yogurt.
