Grilled Guacamole

Linda Ly, Garden Betty, Overland Expo, Overland Journal, Expedition Portal
Cooking avocado may not be the first thing you think to do with the fruit, but over a hot grill, the flesh turns smoky and savory, almost meaty in flavor. Just a few minutes on each side can elevate raw avocado into its own secret ingredient in this unconventional take on guacamole.
Makes 2 Cups (450 G) 

Ingredients

  • 3 small avocados, halved, pitted, and peeled
  • 1/2 small red onion, root end left intact 
  • 1 medium tomato, finely chopped 
  • Handful of cilantro leaves, chopped 
  • 1/2 jalapeño pepper, minced 
  • 2 cloves garlic, minced 
  • 1/4 teaspoon kosher salt, plus more to taste 
  • Juice of 1 medium lime 

Preparation

Prepare a grill over medium-high heat. Place the avocados and onion cut sides down on the grill. Cook for about 10 minutes, until lightly charred with grill marks, turning once. Transfer to a cutting board. Cut the onion into small dice and cut the avocados into large chunks.
In a medium bowl, mash the avocado with a fork. Stir in the onion, tomato, cilantro, jalapeño, garlic, salt, and lime juice. Taste and add more salt as needed. Serve warm.


___________________________

Author
Linda Ly, Overland Expo, Overland GourmetLinda Ly is the blogger behind the award-winning gardenbetty.com. Her new book, titled “The New Camp Cookbook.” will be released on July 1st and is available for pre-order at Amazon.com.

Publication of this recipe is thanks to Voyageur Press, an imprint of The Quarto Group

Comments