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Grilled Stuffed Avocados with Pico de Gallo

Grilled Stuffed Avocados with Pico de Gallo
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Grilled Stuffed Avocados with Pico de Gallo is a fresh and vibrant dish combining smoky grilled avocados with zesty, homemade pico de gallo. This recipe delivers bold flavors, a delightful texture contrast, and a healthy dose of fiber and vitamins, making it perfect for breakfast, lunch, or as an impressive appetizer.

Ingredients

Scale

Avocado Base

  • 2 ripe but firm avocados
  • 1 tablespoon olive oil (for brushing)
  • Salt and pepper, to taste

Pico de Gallo

  • 2 medium fresh tomatoes (Roma or vine-ripened), finely diced
  • 1/4 cup red onion, finely diced
  • 1 jalapeño pepper, seeded and finely diced (adjust to taste)
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons fresh lime juice
  • Salt and pepper, to taste

Optional Toppings and Variations

  • Grilled shrimp, black beans, or shredded chicken for protein boost
  • Crumbled queso fresco, feta, or cotija cheese
  • Bell peppers or corn kernels (for veggie swaps)
  • Chipotle powder or hot sauce (to spice up the pico de gallo)
  • Sour cream or crema for garnish
  • Fresh cilantro leaves and chili powder for garnish

Instructions

  1. Prepare the Pico de Gallo: Finely dice the tomatoes, red onion, jalapeño, and cilantro. Combine them in a bowl with fresh lime juice, salt, and pepper. Stir well and let the mixture sit for 15-30 minutes to allow the flavors to meld.
  2. Prep and Grill the Avocados: Slice the avocados in half and carefully remove the pits. Lightly brush the flesh with olive oil to prevent sticking. Grill the avocado halves cut side down over medium-high heat for 3-4 minutes until grill marks appear and a warm, smoky aroma develops.
  3. Stuff and Serve: Spoon a generous amount of the pico de gallo into the hollow of each grilled avocado half. Add any optional toppings such as cheese or protein if desired. Serve immediately for the freshest taste and best texture.

Notes

  • Choose firm avocados to ensure they hold their shape during grilling.
  • Grill avocados just until char marks appear to maintain their creamy texture.
  • Prepare pico de gallo 15-30 minutes ahead to enhance flavor through marination.
  • Use fresh lime juice rather than bottled for brighter, more authentic flavor.
  • Adjust the jalapeño quantity in pico de gallo to balance the spice level to your preference.
  • Store leftovers in an airtight container in the refrigerator for up to one day to maintain freshness.
  • Freezing is not recommended as it affects the texture of avocados.
  • If reheating, warm avocado halves gently in a low oven and add fresh pico de gallo before serving.

Nutrition

Keywords: grilled avocado, stuffed avocado, pico de gallo, healthy appetizer, gluten free, fresh mexican recipe, easy grilling

Find it online: https://homemademealz.com/grilled-stuffed-avocados-with-pico-de-gallo/