May 29, 2013
Prep: 15 minutes
Cook: 8-10 minutes
4 Hass avocados, ripe but not squishy
1/2 teaspoon kosher salt
Freshly ground pepper
1 to 2 cloves garlic, minced, optional
1/4 red onion, finely chopped, optional
1/3 cup finely chopped cilantro, optional
1. Heat a gas or charcoal grill for low heat; oil the grate lightly. Split each avocado skin with a sharp knife, just piercing the skin. Peel the skin away, leaving the avocado whole. Cut the avocado in half lengthwise; remove and discard the pit. Lightly brush each avocado half with olive oil.
2. Arrange the avocado halves on the grill; cover. Grill, 5 minutes. Flip; cover and grill until the avocados are heated through and have grill marks, a few minutes more. (Keep an eye on them; depending on your grill it could take less or more time.)
3. Remove avocados from grill; let them cool slightly. Smash them with a fork in a bowl; stir in the lime juice, salt and pepper to taste. Add garlic, onion and cilantro, if you wish. Serve with tortilla chips.
Per serving: calories, g fat, g saturated fat, mg cholesterol, g carbohydrates, g protein, mg sodium, g fiber.