Grilled Avocados with Pico de Gallo
Grilled Avocados with Pico de Gallo
Serves 4
5 min.
active cooking time
15 min.
total cooking time
Try this elegant grilled "salad" as a starter for your next Mexican night. It's a unique starter or side dish with enchiladas, quesadillas or tacos.
Ingredients
2
avocados, peel on, halved lengthwise and pitted
1 ½ tbsp.
Kowalski's Freshly Squeezed Lime Juice
- Kowalski's Extra Virgin Olive Oil, for brushing the avocados
- freshly ground Kowalski's California Sea Salt and Black Peppercorns, to taste
½ cup
Kowalski's Fresh Pico de Gallo
- garnishes, to taste: Kowalski's Signature Fresh Mexi-Ranch Salad Dressing and chopped fresh cilantro
Directions
- Preheat grill to medium heat; clean grill grates.
- Drizzle cut sides of avocado with lime juice; brush lightly with oil.
- Grill avocados cut-side down until dark grill marks form and avocados release easily from the grill grates (3-4 min.).
- Flip avocados; cook until warm and peel side is starting to soften (3-5 min., depending on ripeness).
- Transfer avocados to a serving plate(s); season to taste with salt and pepper.
- Fill peel-on avocados with pico de gallo; drizzle with dressing and sprinkle with cilantro. Serve immediately.
Find It!
- Find Kowalski's Freshly Squeezed Lime Juice, Fresh Pico de Gallo and Fresh Mexi-Ranch Salad Dressing in the Produce Department.
Tasty Tip:
- To prevent the avocado from tipping on the serving plate, cut a very thin sliver from the rounded half of the avocado after you remove the pit. This creates a flat surface that keeps the fruit from rolling over as you eat it.
Nutrition Note:
- Half of a medium avocado is a good source of vitamins C and E as well as potassium. It's also a great source of vitamin K and folate.
