If you’re searching for an appetizer that feels gourmet but is secretly effortless, look no further than this Grilled Stuffed Avocado! Each creamy avocado half is transformed by smoky grill marks and loaded up with a zesty, colorful pico de gallo—a true celebration of summer flavors and textures in every bite.
Why You’ll Love This Recipe
- Vibrant & Flavorful: Each Grilled Stuffed Avocado brings out the best of creamy avocado and fresh pico de gallo for a burst of color and taste in every bite.
- Ridiculously Easy: You only need a handful of simple, fresh ingredients to whip up this impressive dish in under 20 minutes (seriously!).
- Customizable Heat: Easily adjust the spice level to suit everyone at the table, from mild-mannered to chili-loving.
- Perfect for Entertaining: These avocados turn any cookout or brunch into a special occasion—so fun and unique, they’ll have everyone asking for the recipe!
Ingredients You’ll Need
The charm of Grilled Stuffed Avocado is all in its simplicity—the freshest ingredients come together to create something greater than the sum of their parts. Each element adds either a punch of flavor, a satisfying crunch, or that perfect creamy base for our grilled treat. Here’s what you’ll need (and why they’re each essential):
- Cherry tomatoes: Their sweetness and juicy crunch pop beautifully against the mellow avocado. Dice them well for the best fit!
- Red onion: Adds a spicy-sweet zing and a little color to the filling—use less if you want a milder flavor.
- Fresh cilantro: This herb is key for brightness. If you’re not a cilantro fan, substitute with parsley for freshness.
- Serrano chili pepper: Brings a lovely heat that pulls everything together. Use jalapeño for a gentler kick or leave out for zero spice.
- Olive oil: Drizzled into the pico for richness, and brushed on the avocado so you get that gorgeous grill sear.
- Fresh lime juice: It’s the spritz of acidity that keeps everything lively and perfectly balanced.
- Large avocados: The main event! Make sure they’re ripe but still firm so they hold up to the grill and stuffing.
- Salt and pepper: Never underestimate the power of a good seasoning. These bring out the best in every ingredient.
- Sea salt flakes: That final flourish for texture and flavor—it makes the whole dish pop!
Variations
One of the joys of Grilled Stuffed Avocado is how easy it is to play around with the flavors and fillings. Mix it up based on what you love, what’s in season, or any dietary adjustments—this recipe is as adaptable as it is delicious!
- Mild or Spicy: Swap the serrano chili for jalapeño or bell pepper if you want less (or no) heat, or toss in extra chilies for a fiery version.
- Mediterranean Twist: Fill your avocados with chopped cucumber, tomato, feta, and a pinch of oregano for a Greek-inspired take.
- Protein Power: Add grilled shrimp, shredded chicken, or black beans to make these a hearty lunch or light dinner.
- Vegan & Dairy-Free: The base recipe is naturally vegan, but you can always add a sprinkle of vegan cheese or nutritional yeast for a cheesy element.
How to Make Grilled Stuffed Avocado
Step 1: Make the Pico de Gallo
Start by combining the diced cherry tomatoes, red onion, fresh cilantro, serrano chili, olive oil, and that essential splash of lime juice in a small bowl. Give everything a gentle stir so the flavors meld beautifully, then season generously with salt and pepper. Set this colorful filling aside so it can get even more flavorful as you prep your avocados.
Step 2: Prep the Avocados
Slice your avocados in half and carefully remove the pits (give them a gentle twist and they should pop right out!). If your pit was small, feel free to scoop out a little extra flesh to make more space for the stuffing—just save any extra avocado for later snacking or a quick guac.
Step 3: Oil and Grill the Avocado Halves
Heat your grill to medium. Brush the cut sides of each avocado half lightly with olive oil (or spritz with a little cooking spray), which helps prevent sticking and gives you super pretty grill marks. Place the avocados cut side down directly on the grill and let them sizzle for about 5 minutes. They’re ready when they lift off easily and have those irresistible charred lines.
Step 4: Stuff and Serve
Carefully remove the grilled avocado halves from the heat and arrange them on a serving platter. Give the pico de gallo one last stir and fill each avocado generously. Top with a sprinkle of flaky sea salt. Serve your Grilled Stuffed Avocado immediately—preferably while it’s still warm and that filling is impossibly fresh!
Pro Tips for Making Grilled Stuffed Avocado
- Avocado Selection Magic: Choose avocados that feel just barely soft when you press near the stem—they’ll be creamy but won’t collapse on the grill.
- Brush, Don’t Bruise: Use a soft brush or (even better) a spray bottle to coat your avocados with oil without leaving harsh lines in the delicate flesh.
- Pico Prep Ahead: Make your pico de gallo up to a day in advance; the flavors only get brighter as they meld in the fridge!
- Customizing the Pit Hole: If you scoop out extra avocado to enlarge the center, save it with a sprinkle of lemon or lime juice for later snacking, avoiding any waste.
How to Serve Grilled Stuffed Avocado
Garnishes
For that restaurant-worthy finish, I love adding extra fresh cilantro, a shower of sea salt flakes, and maybe a few thinly sliced rings of serrano or jalapeño for those who can handle the heat. A drizzle of high-quality olive oil or a second squeeze of lime also takes your Grilled Stuffed Avocado over the top.
Side Dishes
These stuffed avocados shine as a light entrée or appetizer, but they also play so well with others! Try them alongside grilled corn, a big green salad, tortilla chips, or even your favorite grilled protein. For brunch, serve with poached eggs and toast for a spectacular plate.
Creative Ways to Present
Lining up Grilled Stuffed Avocado halves on a wooden platter makes for a gorgeous summer party centerpiece. For a more playful twist, create a DIY bar with different pico fillings and garnishes for everyone to stuff their own. Or, dice up the grilled avocado and gently toss with the pico for a chunky dip!
Make Ahead and Storage
Storing Leftovers
If you wind up with extra Grilled Stuffed Avocado, store the components separately for the freshest flavors—keep the pico de gallo in a tightly covered bowl in the fridge, and wrap the avocado halves tightly with plastic wrap after sprinkling with lemon or lime juice to prevent browning. They’re best enjoyed within a day or two.
Freezing
While avocados generally don’t freeze beautifully once cut, you can freeze any leftover pico de gallo separately in a pinch (just know that the texture will soften). For best flavor and texture, though, enjoy your Grilled Stuffed Avocado freshly made.
Reheating
If you’d like to revive a leftover avocado half, a quick 10-20 second zap in the microwave will take the chill off. The pico is best served cold or at room temp, so add that fresh after warming.
FAQs
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Can I make Grilled Stuffed Avocado without an outdoor grill?
Absolutely! You can use a stovetop grill pan or even a cast iron skillet to char the avocados. The important thing is to get that golden-seared flavor and those pretty grill marks.
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What’s the best way to keep avocados from browning if I need to prep ahead?
Brush cut surfaces with lemon or lime juice and press plastic wrap directly onto the flesh to minimize air contact. Assemble just before serving for the brightest color.
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Can I add cheese to Grilled Stuffed Avocado?
Definitely! Crumbled cotija, feta, or vegan cheese alternatives are heavenly sprinkled on top just before serving. You could even add shredded cheese to the filling for a creamy twist.
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Is Grilled Stuffed Avocado suitable for meal prep?
You can prep the pico and even grill the avocados a few hours ahead, but for best flavor and texture, fill the avocados just before serving. Leftovers will keep, but the avocados look and taste best fresh off the grill.
Final Thoughts
If you’re in the mood for something light, colorful, and destined to wow, give Grilled Stuffed Avocado a whirl. It’s fresh, fun, and just a little fancy—perfect for sharing with friends or enjoying all to yourself. Let me know how you make it your own!
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Grilled Stuffed Avocado Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian
Description
These Grilled Stuffed Avocados are a delightful and flavorful dish that combines creamy avocados with a zesty pico de gallo topping, grilled to perfection. A perfect appetizer or light meal for any occasion!
Ingredients
Pico de Gallo:
- 1 cup cherry tomatoes, diced
- 1/4 cup red onion, diced
- 2 tablespoons packed fresh cilantro, chopped
- 1 serrano chili pepper, seeds/membrane removed and diced
- 1 tablespoon olive oil
- 1 tablespoon lime juice, freshly squeezed
- Salt and pepper, to taste
Avocados:
- 2 large avocados or 4 small
- Olive oil (for brushing)
- Sea salt flakes
Instructions
- Pico de Gallo: Combine tomatoes, onion, cilantro, serrano chili pepper, olive oil, and lime juice in a bowl. Season with salt and pepper. Set aside.
- Grilling: Preheat grill to medium heat. Slice avocados, remove pits, and brush with olive oil. Grill cut side down for 5 minutes.
- Filling: Spoon pico de gallo into each avocado half. Sprinkle with sea salt flakes. Serve immediately!
Notes
- If you scoop out some avocado, toss it with lemon juice and refrigerate for up to two days.
- Omit the chili pepper for less heat or use a jalapeño instead.
- Ensure cherry tomatoes are diced small for a better fit.
- Gently brush avocado with oil to avoid marks; a spray is a good alternative.
- Best served fresh; refrigerate for 1-2 days, noting possible discoloration.
- The pico de gallo filling keeps well for up to 3 days.
Nutrition
- Serving Size: 1 stuffed avocado half
- Calories: 204 kcal
- Sugar: 2g
- Sodium: 12mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg
