Grilled Stuffed Avocado is the ultimate summer treat—smoky, juicy, fresh, and downright irresistible. Imagine creamy avocado halves kissed by the grill, then overflowing with zesty pico de gallo for a side dish or snack that’s bursting with color and vibrant flavor. You’ll find yourself craving these beauties on repeat, whether you’re planning a cookout or just want something special for lunch!
Why You’ll Love This Recipe
- Quick & Easy: This recipe comes together in just 15 minutes, making it perfect for busy weeknights or last-minute entertaining.
- Loaded with Vibrant Flavors: The combo of creamy avocado and zesty, homemade pico de gallo is an explosion of taste and freshness in every bite.
- Naturally Good-For-You: Grilled Stuffed Avocado is not only gluten-free and vegan, but it also packs in nourishing fats, fiber, and loads of plant goodness.
- Customizable for Any Occasion: Whether you want a light lunch, show-stopping starter, or healthy snack, these stuffed avocados fit the bill beautifully!
Ingredients You’ll Need
Simple never tasted so gorgeous—these fresh ingredients are the backbone of Grilled Stuffed Avocado’s unforgettable flavor and texture! Each component plays a starring role, creating a colorful, crave-worthy bite you’ll want again and again.
- Cherry Tomatoes: Their sweet pop of flavor and bright color make the pico de gallo a joy to eat (and see).
- Red Onion: Adds crunch and just the right amount of sharpness to balance the creamy avocado.
- Fresh Cilantro: Delivers that classic, fresh herby note found in the best Mexican dishes.
- Serrano Chili Pepper: For a lively little kick—remove the seeds/membrane if you prefer less heat.
- Olive Oil: Brings everything together in the filling, and helps the avocados char beautifully on the grill.
- Lime Juice: A splash of citrus keeps the flavors bright and helps balance the richness of the avocado.
- Large Avocados (or 4 small): The creamy canvas for all the flavor—choose ripe, but not mushy, ones for best results.
- Salt & Pepper: Essential for seasoning—don’t skimp here!
- Sea Salt Flakes: That final, chef’s kiss finish for a burst of salty crunch right before serving.
Variations
One of the best parts about Grilled Stuffed Avocado is how easily you can make it your own. Mix up the fillings, swap in your favorite flavors, or adapt for your dietary preferences—it’s as flexible as it is delicious!
- Mango Salsa Filling: Swap the pico de gallo for a quick mango salsa for a hint of sweetness and tropical flair.
- Protein Power: Add grilled shrimp, black beans, or shredded chicken on top to turn this into a hearty main dish.
- Cheesy Option: Sprinkle on a bit of crumbled cotija or feta for salty, creamy contrast (just be sure to add these after grilling).
- No Grill Needed: Use a grill pan or even a hot cast-iron skillet on the stovetop for beautiful char without a grill.
How to Make Grilled Stuffed Avocado
Step 1: Make the Pico de Gallo
Start by whipping up a quick, vibrant pico de gallo. Combine cherry tomatoes, red onion, cilantro, diced serrano pepper, olive oil, and lime juice in a small bowl. A sprinkle of salt and pepper brings it all together—give it a taste and adjust any seasonings as you like. This fresh salsa is what takes your Grilled Stuffed Avocado to the next level!
Step 2: Prep the Avocados
Choose perfectly ripe avocados that yield slightly to gentle pressure but aren’t too soft. Carefully slice them in half, remove the pits, and if the pits are small, scoop out a spoonful of flesh to create a larger cavity for stuffing. Lightly brush the cut sides with olive oil for maximum grill marks and flavor.
Step 3: Grill the Avocado Halves
Preheat your outdoor grill or grill pan to medium heat. Place the avocados cut-side down right onto the grates. Grill for about 5 minutes—you’re aiming for those irresistible charred marks and a hint of smoky aroma, without over-softening the flesh.
Step 4: Stuff and Finish
Remove the avocados from the grill, nestle each one onto a plate, and generously spoon the pico de gallo into their centers. Finish each with sea salt flakes for that burst of flavor, and serve immediately while the avocados are warm and the topping is fresh. These Grilled Stuffed Avocados always steal the show!
Pro Tips for Making Grilled Stuffed Avocado
- Choose Avocados Wisely: Look for avocados that are just ripe—too firm and they won’t be creamy, too soft and they’ll fall apart on the grill.
- Up Your Grill Game: Make sure your grill is hot and clean before adding the avocados—this ensures those signature grill marks and makes for an easy release.
- Prevent Browning: If prepping avocados ahead of time, brush them with lime juice to slow any browning before grilling.
- Create the Perfect Cavity: If the pit is tiny, gently scoop out a little extra flesh so you have more room for that addictive stuffing!
How to Serve Grilled Stuffed Avocado
Garnishes
Sprinkle your Grilled Stuffed Avocado with extra cilantro, a dash more sea salt flakes, or a few chili flakes for added heat and color. A small drizzle of good olive oil or a squeeze of extra lime just before serving makes the flavors pop even more.
Side Dishes
Serve alongside grilled corn, a crisp green salad, or even a bowl of tortilla chips for a truly summery feast. These avocados also work brilliantly with grilled proteins like chicken or shrimp if you want to round out the meal.
Creative Ways to Present
For a party-ready platter, arrange the stuffed avocados on a bed of greens and top with edible flowers or microgreens. Or, try fan-slicing the grilled avocado halves ever-so-slightly before stuffing for a restaurant-worthy presentation!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Grilled Stuffed Avocado (which honestly is rare!), place them in an airtight container and store in the fridge for up to one day. Just know that avocados tend to brown a bit as they sit, but they’ll still taste delicious.
Freezing
Grilled Stuffed Avocado isn’t ideal for freezing, as the fresh pico de gallo and avocado both lose their signature texture when thawed. For best flavor and appearance, enjoy them fresh whenever possible.
Reheating
If you want to enjoy leftovers warm, gently reheat the grilled avocado halves in the microwave for 10–15 seconds. Avoid adding the pico de gallo until after reheating to keep the topping fresh and vibrant.
FAQs
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Can I make Grilled Stuffed Avocado without an outdoor grill?
Absolutely! A stovetop grill pan or even a well-heated cast iron skillet works beautifully to get those appealing char marks. Just make sure to heat the pan thoroughly and oil your avocados well for easy release.
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How do I know if my avocado is ripe enough for grilling?
A ripe avocado should give slightly when pressed—if it feels hard, let it ripen a day or two longer; if it’s too soft, it may turn mushy on the grill. For Grilled Stuffed Avocado, aim for that sweet spot of firm-yet-creamy.
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Is this recipe spicy?
The heat level is customizable! Removing the seeds and membranes from the serrano chile means just a gentle kick, but feel free to substitute a milder jalapeño or skip the chili altogether if you prefer your Grilled Stuffed Avocado mild.
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Can I prepare any of the components in advance?
You can absolutely make the pico de gallo a few hours ahead—just keep it refrigerated, and give it a fresh squeeze of lime before serving. Prep the avocados right before grilling to prevent browning.
Final Thoughts
Give Grilled Stuffed Avocado a try, and I promise you’ll fall in love with this simple, summery dish! Perfectly smoky, bursting with color, and endlessly customizable, it’s the kind of recipe that brings pure joy to any table. Grab your avocados and fire up the grill—I can’t wait for you to taste how good this is!
Print
Grilled Stuffed Avocado Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Side Dish, Snack
- Method: Grilling
- Cuisine: American, Mexican
- Diet: Vegetarian
Description
Grilled Stuffed Avocado is a delicious and easy side dish or snack that brings together the creaminess of avocado with a flavorful pico de gallo. Perfect for a summer barbecue or a quick and healthy snack.
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, plus more for brushing avocados
- 1 tablespoon lime juice, freshly squeezed
Avocados:
- 2 large avocados or 4 small
- Salt and pepper, to taste
- 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.
- Grilling: Preheat grill to medium heat. Slice avocados in half, remove pits. Brush cut side with olive oil. Grill avocados cut side down for 5 minutes until grill marks appear.
- Assembly: Remove from grill, fill each avocado half with pico de gallo. Sprinkle sea salt flakes on top. Serve immediately.
Nutrition
- Serving Size: 1 stuffed avocado half
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 7g
- Protein: 2g
- Cholesterol: 0mg
