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Get grilling! Everywhere I turn - magazine covers, the hardware store, commercials - everything is about grilling. I saw a beautiful shot of a grilled avocado in an old Gourmet magazine and I got inspiration to grill guacamole. And not just the avocado - but the whole enchilada! If you have the grill on, why not? Just throw all your guacamole ingredients on there and try a new twist this summer.
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Grilled Guacamole

June 19, 2011

30 min or less active, 30 min or less total, appetizer, fall, gluten-free, spring, summer, vegan, winter

Get grilling! Everywhere I turn - magazine covers, the hardware store, commercials - everything is about grilling. I saw a beautiful shot of a grilled avocado in an old Gourmet magazine and I got inspiration to grill guacamole. And not just the avocado - but the whole enchilada! If you have the grill on, why not? Just throw all your guacamole ingredients on there and try a new twist this summer.

Information

Servings: 6
Time: Less than 20 minutes active and total
Price: About $7.35 total; $1.25 per serving
Nutrition (per serving):
Calories: 165.3
Protein: 2.2g
Fat: 15.4g
Saturated fat: 2.3g
Carbohydrates: 8.1g
Fiber: 0.38g
Sodium: 205.3mg
Cholesterol: 0mg
High In:
Good Source:
Low In:

Ingredients

  • 1/2 tsp EVOO
  • 1 lime, halved
  • 1/2 onion, paper on
  • 1 serrano chile, halved, stemmed and seeded
  • 3 Haas avocados (the best for guacamole), skin on
  • 2-3 Tbsp fresh cilantro, chopped
  • 1/2 tsp smoked salt (why not go the whole nine!, click link for recipe)

Preparation

  1. Heat grill or grill pan at least 7-10 minutes until extremely hot. Quickly brush with EVOO and place lime, onion and chile, cut sides down, on the surface. Do not disturb. Grill lime 2 minutes; onion 10 minutes; and chile 5 minutes. Remove and let cool.
  2. Grill avocados, cut side down, last to retain their bright green color, about 5 minutes total. Remove and let cool.
  3. When all ingredients have come to room temperature, squeeze lime juice into a medium bowl. Quickly scoop out avocado and mash gently with a potato masher, but leave chunky (another technique to deter the avocados from browning). Chop chile, onion and cilantro and add with smoked salt. Mix until incorporate and serve with chips.

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