Hi. My name is Gaby and I have a serious avocado addiction. It’s actually not really an addiction—it’s more like an obsession. Is that the same thing? Well, it doesn’t really matter to me because I just flat out love avocados. Being an Arizona girl, I grew up eating avocados every single day. After living in the good old AZ for most of my life, I moved to California for college and I haven’t left since. I think it’s because picture-perfect avocados are around the whole year to satisfy my obsession. I eat avocados for breakfast, I eat them for lunch, and of course they’re part of dinner, too! But my absolute favorite way of eating an avocado is in guacamole. Which is why I am thrilled to share this Grilled Guacamole recipe from Lauren’s Latest with you. The moment I saw it, I knew it just had to be made!
Okay, here’s how to do it.
You need to prepare either your indoor or outdoor grill. Seeing as how it’s winter in Los Angeles and I freeze outside when it’s anything less than 50 degrees, I opted for my indoor grill. Place the avocados on the grill and let them get some black marks on the bottom.
Once the avocados have some grill marks, throw a few slices of red onion on the grill to char.
Next up, let’s grill some tomato quarters!
Once we’ve got everything grilled and set aside, place the avocado into a bowl and give it a quick mash.
Next, grate some garlic over the avocado.
Be sure to get all that fabulous garlic from the bottom side of your grater.
Next, juice a lime or two over the avocado.
Add the chopped red onion.
And then the tomatoes!
Throw in some chopped cilantro. Feel free to toss in some chopped chives if you want, too! They’re the best!
Season the guac with some salt and a few turns of freshly cracked black pepper.
And serve it up with some of your favorite chips!!
What’s better than plain guacamole? Grilled Guacamole! Duh.
Preheat indoor or outdoor grill to medium high heat.
Slice avocados in half, remove the seed and scoop out of the skin using a large spoon. Wash and quarter tomatoes.
Brush avocados, tomatoes, and red onion slices with oil and place on the grill about 5 minutes per side or until dark grill marks form. Depending on how hot your grill is, this could take anywhere from 2 to 7 minutes per side.
Remove avocados from grill into a large bowl. Grate the garlic clove over top and squeeze out lime juice over top. Mash.
Chop up onions and add to the bowl. Chop tomatoes, removing seeds and skins and add to the bowl. Sprinkle cilantro in over top and add in salt and pepper.
Mix together, taste and adjust seasonings. Refrigerate until ready to serve.
- 4 whole Hass Avocados
- 2 whole On The Vine Tomatoes
- 2 slices Red Onion (1/2 Inch Thick)
- Oil, For Grilling
- 1 clove Garlic (make It A Big One!)
- 2 whole Limes
- ¼ cups Cilantro, Chopped
- Salt And Pepper, to taste
Gaby Dalkin is the young lady behind What’s Gaby Cooking, a food blog that’s bursting at the seams with incredible recipes and food photography. She’s a personal chef and professional recipe developer, and if you follow her on Twitter, you’ll soon discover her two-fold obsession: guacamole and cheese. She has small feet, a large heart, and a smile that can light up the whole building. We’re pretty stoked to have her here.