It seems like folks who will cook practically anything on the grill somehow think they can’t or shouldn’t grill avocado. The truth is, it didn’t really occur to me either, until I went to a Kingsford Charcoal sponsored event and they served grilled guacamole. But boy, have I changed my mind!
When you grill avocado, it gets a slightly smoky flavor that balances well against its inherent richness. You also get those cool-looking lines that signal to the eater’s brain that something deeper is going on than they’d experience with an ordinary raw avocado.
I like to pair the avocado with other vegetables that will grill equally as quickly. I was recently making Grilled Guacamole when I discovered that the avocado wedges, simply drizzled with really good extra virgin olive oil and sprinkled with course sea salt, make a wonderful side dish. In this case, I paired the avocado with very thinly sliced red onion (Vidalia would also be wonderful); tomato is also great with it.
To grill avocado:
Cut the avocado in half, remove the pit, and slide a spoon under the flesh to scoop it out in a single piece. Cut each half in half again. Brush lightly with olive oil and place on a preheated grill. Grill about two minutes on each of the sides and the bottom of each wedge, or until there are visible grill marks but the avocado still holds its shape.
For more interesting foods to cook on the grill, see You Can Grill WHAT?