How to Grill an Avocado - A Simple Recipe

{Disclosure: This post is part of a compensated campaign in collaboration with Latina Bloggers Connect and Avocados from Mexico. The recipe is my own.}

Now that it's summer and we are eating outdoors practically every evening (on my beautiful farmhouse table, people), I'm all about grilling. Which technically means that I do most of the meal prep and toss the salad and let Eric do the heavy lifting (but that's not important right now).

He's the Master of the Grill around here. And I'm happy to let him have the honors. I still do the shopping and decide the menu, but he stands over the grill with his tongs, Master of All Things BBQ.

When we're cooking pretty much anything on the grill (and again, when I say we, I mean Eric), we keep it pretty simple. A basic Cuban garlic marinade. A quick rub. You get the idea.

But now here comes the magical part? Did you know you can grill avocados? (I'll wait just a moment while that bit of awesome sinks in.)

That's right. Avocados on the grill. And I'm going to show you how. (And you will love me.)

How to grill an avocado

How to Grill an Avocado - A Simple Recipe


  • 3 or 4 ripe avocados
  • olive oil
  • sea salt
  • fresh limes

1) Split the avocado, remove the pit, and brush generously with olive oil.

Brush avocado with oil

2) Place on a medium hot BBQ grill, cut side down for about 2 or 3 minutes. The dark skin will start to look oily and the avocado flesh will look a little charred and bumpy.

Avocado on the grill

3) Squeeze some fresh lime on them and sprinkle with sea salt. Now that they're grilled, they will also keep beautifully in the refrigerator overnight. (Who knew?)

They can be filled with pretty much anything you like, but I prefer mine plain with lime, salt, and a little of my Old School Cuban Salad Dressing.

Cuban salad dressing

Old School Cuban Salad Dressing Recipe


  • 1 cup extra virgin olive oil
  • 1/4 cup white vinegar
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 tsp. dry mustard
  • 3-4 garlic cloves, minced
  • 1 tsp. oregano

1) Whisk together all the ingredients until well blended. Serve at room temperature. (Note: The ratio of olive oil to vinegar is roughly 3 to 1.)

I love avocados, don't you? If you have a favorite avocado recipe, please submit your creation to the Avocados from Mexico page here.

De aqui p'al cielo!