With fall in the air being crisp and clean, it just screams to be outside before winter keeps us inside, so I am trying to find and develop more recipes for the grill. I hope Grilled Guacamole with Fresh Cilantro and Limes will help you get outside to enjoy this beautiful weather.
Lately, I have bought a lot of avocados to use making toast, topping for soup, but my favorite is for guacamole. It’s the perfect snack. It is also packed with many health benefits, such as potassium, folate, antioxidants, and fiber while reducing inflammation and boosting our immune systems.
I had a thought, why not grill all the veggies that go into the dip. Here is the start of Grilled Guacamole with Cilantro and Limes.
Moving on, to making the guacamole, heat an outdoor grill to medium-high heat. Clean and brush the grill, so there is not any debris from the prior use. Lightly spray the grill with a grill spray, so the veggies don’t stick.
Grill the veggies in batches. Remember, you don’t want to cook the veggies all the way. You want a good grill mark that will impart the smoky flavor; when the avocados and all are cooled, it is time to prepare the guacamole.
Cut all the veggies into small pieces. Mash together with the chopped cilantro, lime juice, and seasonings. Adjust seasonings to your taste.
Finally, serve with tortilla chips (gluten-free, if desired), crackers, or cut up celery and carrots for a healthy alternative.
Also, the guacamole can be topped on the Laurie Burger, the Tuna Burger, and the Shrimp Quesadilla. These recipes and more can be found in Laurie Bakke’s Cookbook, available locally and on Amazon.
Grilled Guacamole with Fresh Cilantro and Limes
- 4 Avocados – cut in half -pit removed, left in the skin
- Lemon Olive Oil – for brushing
- 1 Large Lime – cut in half
- 1 small Sweet Yellow Onion – peeled and cut into large slices
- 3 Roma Tomatoes – cut in half -or other varieties depending on what is available
- 1 Jalapeno – cut in half
- Grill Pan Spray – to prevent sticking
- 1 tsp. Cumin Seed – lightly toasted and ground Use ground if you do not have seeds
- 1 Garlic Clove – minced
- 1/4 Cup Fresh Cilantro – chopped
- 1 tsp. Kosher Salt
- 1 tsp. Freshly Ground Black Pepper
Heat the grill to medium heat. Always make sure the grill surface is brushed and cleaned from prior use before using it again. Lightly brush each halved avocado, lime, red onion slices, tomato, and jalapenos with the lemon olive oil.
Preheat grill to medium-high heat. Spray the cleaned grill surface with the grill spray. Place the avocado, lime, onion, tomatoes, and jalapenos flesh side down on the grill. Grill for about 5 to 7 minutes or until everything has a few black grill marks. Times will vary by grills. Remove from the heat and let cool.
Scoop out the avocado flesh and place in a medium bowl. Squeeze the limes into the bowl. Chop the grilled onions, tomatoes, and jalapenos and add to the bowl. Smash the avocados with a fork and stir in the cumin, garlic, and cilantro. Finally, add salt and pepper. Adjust to your taste.
Serve with tortilla chips. Also, the guacamole can be topped on the Laurie Burger, the Tuna Burger, and the Shrimp Quesadilla. These recipes and more can be found in Laurie Bakke's Cookbook, available locally and on Amazon.
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