Guac and Awe
Grilled Avocado Halves with Lime-Red Onion Salsa and Toasted Pepitas
25 minutes
Serves 4
SideMexicanVegetarianGluten-freeDairy-freeNut-freeShellfish-freeSoy-freeLow Carb
Herb's take
Grilling creamy avocado is a Mexican technique with surprisingly dramatic results: smoky, rich, and just a little show-offy. Here, the warm avocados get the acid punch of lime, sharpness of red onion, and crunch from pepitas, science and flavor in equilibrium.
Equipment needed
- Grill or grill pan
Ingredients
Yield
4
Instructions
- 01Preheat a grill or grill pan over medium-high heat.
- 02Brush the cut sides of the avocado halves with 1 teaspoon of olive oil.
- 03Place the avocados cut-side down on the grill and cook for 2-3 minutes, until lightly charred and warmed through. Remove and set aside.
- 04While the avocados grill, toast the pepitas in a dry skillet over medium heat, stirring frequently, until golden and popping, about 3 minutes. Transfer to a plate to cool.
- 05In a small bowl, combine the red onion, lime zest, and lime juice. Let sit for 5 minutes to gently pickle the onion.
- 06Stir the remaining 1 teaspoon olive oil, honey, kosher salt, black pepper, and cilantro into the onion-lime mixture.
- 07Arrange the grilled avocados on a platter, cut sides up.
- 08Spoon the salsa generously into each avocado half.
- 09Sprinkle toasted pepitas over the top and serve immediately.
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