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!
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Time: Less than 20 minutes active and total
1/2 teaspoon extra virgin olive oil
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 tablespoons fresh cilantro, chopped
1/2 teaspoon smoked salt
1. Heat grill or grill pan at least 7–10 minutes until extremely hot. Quickly brush with extra virgin olive oil 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.
Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty —just that eating less meat can be part of a healthy, fun and above all, tasty, lifestyle.