Growing up in Southern California, avocados were a part of our daily life. Jam packed with nutrients, they are finally becoming something other than guacamole. I love avocados so much, but sometimes it's hard to think past avocado toast at brunch. I'm here to tell you that you can have avocados for any meal of the day, including dessert! Avocados make a killer vegan buttercream. Vegan avocado chocolate cake? Get a delicious recipe here: Joy The Baker. Use avocados as a "bowl" for a grilled shrimp salad with mache lettuce and grapefruit. Want a vegetarian dish? Use this grilled avocado recipe and fill them with grilled sweet onions and red and yellow bell peppers. Vegan? Omit the queso and add vegan "cheese" and a pinch of chili powder. It's time to think outside of the guacamole avocado toast box and get cooking! This recipe makes one generous portion, adjust to your needs and tastes. Ripen your avocados at room temperature and then refrigerate overnight before grilling. This recipe works best with ripe but firm avocados.
1 medium haas avocado, halved and pit removed (or your favorite variety)
1 T vegetable oil
1 lime, halved
2-3 T sweet onion, diced small
2-3 T red and yellow bell peppers, diced small
1 tsp chopped jalapeño (optional)
Salt and pepper, to taste
1 tsp chopped cilantro
1/4 cup chili con queso blanco (fresh if you can find it)
1 small grilled chicken breast (seasoned with chili, lime, garlic, salt and pepper), chopped (alternatively any steak, grilled shrimp, or pork)
Jalapeño ranch or fresh salsa for serving, if desired
Heat your grill or grill pan (yes, you can make these indoors). Cut the avocado in half and remove the pit. Brush with vegetable oil and squeeze one half of the lime over the cut side. Season with salt and pepper. Leaving the skin on, grill 2-3 minutes or until you see beautiful grill marks. Grill the other half of the lime, cut side down 1-2 minutes.
Sauté the onions, jalapeño, and bell peppers in a small amount of oil, season with salt and pepper.
Warm the queso gently and place in the bottom of a shallow serving bowl or plate. Carefully remove the skin of the avocados and discard (you can use a large spoon or place them cut side down on a cutting board and peel them, using caution as they may be hot).
Place the avocados on the queso and top with chopped chicken (or meat/vegetables), the sautéed onions and peppers, chopped cilantro, and salsa or jalapeño ranch if desired. Serve with grilled lime.
Home cook, Mom, wife, and crafty creative, Mandy is from California and has traveled the world and lived in lots of places. She has fallen in love with Dallas, TX and calls it home.