Grilled Avocado
Welcome to Nordic Prairie Life!
This specific article covers a more general recipe, but our regular focus is looking at Canadian prairie culture and history through a Scandinavian lens. You can read our full collection of regional recipes, heritage articles, seasonal reflections here.
Avocado is not just for guacamole! That’s right, I said it. There’s more to life than guac!
The first time I heard about grilled avocado I thought it sounded so bizarre. Why? What changes? But it’s rich and creamy and if nothing else, visually beautiful. This is a simple how-to so you can level up your avocado dishes.
Ingredients
Avocado, pitted and halved
Instructions
heat up a grill to medium high
place the avocado face down on the griddle and don’t move them
leave for 6 or more minutes until the avocado has softened and the grill marks are visible
remove (pictured with Mediterranean quinoa salad)
Notes
You can rotate the avocado partway through to get that crosshatch look.
This avocado is delicious drizzled with a little olive oil, lime juice, and sea salt, but is also a great addition to salads. They make sweet little boats too (pictured).
