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
Units
Scale
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
