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) 


  • 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 


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.


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

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


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