Now, don’t go throwing your guacamole on the grill, just the ingredients that go inside of it. I’m talking about your avocados, onion, tomato, jalapeños and anything else you want to fire up in there.
You can serve this as a dip with tortilla chips, serve it in tacos, spread it on toast, or it can easily compliment a low carb meal– how about along side lime grilled chicken and bell peppers? Mmm. Either way, this stuff is good.
HOW TO GRILL AVOCADOS:
- First, cut them in half and remove the pit.
- Brush the flesh with a small amount of olive oil (not too much or the grill will happily catch them on fire).
- Place, flesh side down, on a medium-high heat grill for about 5 minutes, or until grill marks appear. Every grill varies, so check after about 3 minutes.
- Remove and let cool before handling.
The difference between grilled guacamole and regular is like the difference between a baked chicken breast and a grilled breast. See where I’m coming from? The flavor is just better without any additional seasoning or ingredients.
The grilled onion gives it that delicious caramelized flavor, and the avocado and jalapeños provide that smoky, grilled zing. It’s just good. That’s all I’m sayin’.
The BEST way to serve guacamole! This easy party dip is fabulous with chips but can also be served in tacos or burritos, spread over toast, or served with chicken or steak to keep it low carb.
- 4 avocados cut in half with pits removed
- olive oil
- 1 small red onion cut in rings for grilling
- 2 roma tomatoes cut in half for grilling
- 1 large jalapeno (optional)
- juice of 1 large lime
- 1/2 tsp garlic powder
- 1/4 tsp cumin
- salt and pepper to taste
Heat your outdoor grill to medium-high, and brush the flesh of the avocados and veggies with olive oil.
Grill the avocados face down for about 5 minutes or until they have grill marks. Remove from the grill and allow to cool.
Grill the rest of the veggies (onion, tomato, and jalapeños) directly on the grill or in a grill pan for 2-5 minutes. Remove them from the grill as they are grilled to your satisfaction (the tomatoes will grill much faster and you don't want them to get mushy).
Once everything has cooled to room temperature, dice up the veggies and throw them into a bowl (deseed the jalapeño if you don't want it too spicy).
Scoop out the avocado flesh and add it to the bowl; mash with a fork. I prefer to keep in quite a few chunks.
Add the lime juice and seasoning, mix well.
- Everyone prefers their guacamole a little different, so do a few taste tests with your seasoning. This is my favorite part of making guac! I'm usually full by the time it's ready to be served.
- Cilantro is also a nice addition, but my family doesn't care for it so I leave it out.
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