Think beyond burgers and dogs when it comes to your cookout! Avocados make a natural, edible bowl so they are easy to serve and to eat. Plus they are full of fiber and vitamins. This dish can make a great starter, side dish or serve two and make it an entree!
I came up with the idea of grilling my avocados from my favorite restaurant in Cabo, Mexico. If you ever find yourself at Toro Latin Kitchen and Bar, order their grilled avocado appetizer and let me know if mine stacks up to theirs. They are amazing!
4 large avocados
2 T olive oil
½ t sea salt (for sprinkling)
Charred corn salsa for filling
Heat grill on medium heat. Cut avocados in half lengthwise. Carefully pit the avocados, taking care to keep the avocado in their original form. Lightly brush the open surface of the avocado with olive oil. Make sure you wipe excess oil from the avocado because it can cause a flame from the grill which will mess with your beautiful grill marks. Place avocados face down and allow to cook for 2 minutes. Try not to pick them up while cooking—again, this will mess with your grill marks. Place grilled avocados on a platter and fill with my charred corn salsa. Serves 8.