If you’re searching for a dish that’s impossibly vibrant, bursting with flavor, and perfect for impressing guests (or just treating yourself), you have to try this Grilled Stuffed Avocado! Creamy avocado halves get those irresistible grill marks and are then filled with zesty, homemade pico de gallo for a fresh, juicy, and lightly smoky bite that’s as gorgeous as it is delicious.
Why You’ll Love This Recipe
- Summer on a Plate: Every bite is loaded with fresh, juicy flavors and a hint of smoke, making this the ultimate sunny-day snack or starter.
- Ridiculously Easy: You only need a handful of ingredients and about 15 minutes, but the payoff is flavor that tastes like you worked all afternoon.
- Healthy & Satisfying: Naturally gluten-free, plant-based, and packed with healthy fats, this Grilled Stuffed Avocado feels indulgent without weighing you down.
- Customizable for Any Crowd: The fillings and toppings can be easily tailored to please everyone—from spice lovers to little ones.
Ingredients You’ll Need
The magic of Grilled Stuffed Avocado is how just a few simple, ultra-fresh ingredients come together for a dish that wows. Each component plays an important role—bringing crunch, creaminess, tang, and a pop of color to every forkful.
- Cherry Tomatoes: Sweet and juicy, these provide lively color and a burst of freshness in the pico de gallo. If yours are big, chop them a bit smaller so they fit neatly in the avocado.
- Red Onion: Adds crunch and a gentle bite that complements the creamy avocado.
- Fresh Cilantro: This herb wakes up the salsa with its unmistakable, bright flavor.
- Serrano Chili Pepper: For a little fiery kick—remove seeds and membranes if you want less heat, or swap for jalapeño if you prefer.
- Olive Oil: Helps bring the pico together and gives the avocados their luscious grilled finish.
- Lime Juice: A squeeze of fresh lime packs the filling with zingy, citrusy punch and keeps everything tasting sunny.
- Avocados: Perfectly ripe, creamy avocados are the main event—choose large for bigger servings or small for snack-sized bites.
- Salt & Pepper: Simple but essential for drawing out all the natural flavors.
- Sea Salt Flakes: For that delightful, crunchy finishing sprinkle on top.
Variations
One of the reasons I adore making Grilled Stuffed Avocado is how easy it is to riff on the basic recipe. It’s endlessly customizable—whether you’re catering to picky eaters, bold palates, or whatever you have left in the fridge.
- Mild Version: Swap the serrano with a diced bell pepper or skip the chili altogether for a no-heat crowd-pleaser.
- Taco Night Remix: Add a spoonful of black beans or grilled corn to the filling for extra heartiness and texture.
- Cheesy Indulgence: Top with a crumble of cotija or feta cheese right before serving for a creamy-salty finish.
- Protein Boost: Fold in some chopped, grilled shrimp or diced chicken for a more substantial main course option.
- Go Vegan: The basic recipe is already vegan, but if you want to add creaminess, a dollop of vegan sour cream or cashew cheese is wonderful!
How to Make Grilled Stuffed Avocado
Step 1: Make the Pico de Gallo
Begin by tossing your diced cherry tomatoes, red onion, cilantro, and diced serrano chili pepper together in a small bowl. Drizzle with olive oil and squeeze over the fresh lime juice, then season generously with salt and pepper. Stir it up, taste, and adjust the seasoning—this fresh salsa should be lively and just a little bit zippy! Set it aside so the flavors can mingle while you prep the avocados.
Step 2: Prep the Avocados
Preheat your grill to medium heat. Slice the avocados in half lengthwise and gently remove the pits. For extra room to pile in that pico, you can scoop out a little more flesh from each half (and don’t worry—you can save the scooped avocado for later!). Lightly brush the surface of each avocado half with olive oil, or give them a mist with nonstick spray for a perfectly glossy, grill-ready finish.
Step 3: Grill the Avocados
Place the avocados cut side down directly onto the hot grill. Grill for about 5 minutes, or until you see those gorgeous, defined char marks that signal smoky flavor and a beautiful appearance. Resist the urge to move them around too much—letting them sear undisturbed is the trick!
Step 4: Stuff and Serve
Gently transfer the grilled avocado halves to a serving platter. Spoon a generous heap of your pico de gallo into the center of each one, allowing some of those vibrant veggies to cascade out. Finish with a sprinkling of flaky sea salt and serve the Grilled Stuffed Avocado right away—fresh, juicy, and so inviting!
Pro Tips for Making Grilled Stuffed Avocado
- Choosing Your Avocados: Pick ripe-but-firm avocados that yield slightly to gentle pressure; super soft ones will fall apart on the grill.
- Make a Pico in Advance: Let your pico de gallo chill for 30 minutes or more if you have time—it gets even tastier as the flavors meld.
- Prevent Browning: Toss any scooped-out avocado with a bit of citrus juice and keep it tightly covered for the freshest leftovers.
- Char Marks Only: Resist flipping and moving the avocados too much on the grill; a steady sear is what gives that wow factor to your Grilled Stuffed Avocado!
How to Serve Grilled Stuffed Avocado
Garnishes
For a really show-stopping finish, sprinkle a little extra chopped cilantro or thinly sliced chili on top, or add a dramatic sprinkle of flaky salt and a wedge of lime for drizzling. A light dusting of chili powder or smoked paprika looks (and tastes) amazing.
Side Dishes
Pair your Grilled Stuffed Avocado with warm tortilla chips, a cool margarita, or a crunchy summer salad. It’s also delicious alongside grilled protein like salmon, shrimp, or chicken for a complete meal that feels like a healthy fiesta.
Creative Ways to Present
Try serving the stuffed avocados family-style on a big platter with extra pico de gallo scattered around. For a fun variation, offer a build-your-own bar—set up assorted toppings like cheese, diced mango, or beans so everyone can customize their own Grilled Stuffed Avocado boat.
Make Ahead and Storage
Storing Leftovers
If (and that’s a big if!) you happen to have any Grilled Stuffed Avocado left over, pop them in an airtight container in the fridge. They’ll stay good for a day or two, though the avocado may brown a little—the flavor will still be great, especially if you give everything a fresh squeeze of lime before serving again.
Freezing
I don’t recommend freezing Grilled Stuffed Avocado. Avocado flesh is best enjoyed fresh—the texture changes after freezing and can become watery or mushy, and pico de gallo doesn’t freeze well either. For the best flavor and presentation, serve right after preparing.
Reheating
Grilled Stuffed Avocado is truly meant to be eaten at room temperature or slightly chilled; reheating isn’t necessary and can make the avocado mushy. If you want to gently refresh a leftover avocado half, you can give it a quick minute on a warm (not hot!) grill—but beware, too much heat and it’ll become too soft.
FAQs
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Can I make Grilled Stuffed Avocado ahead of time?
You can make the pico de gallo up to a day in advance and store it refrigerated, but for the freshest presentation and best texture, grill and assemble the avocados just before serving. If you do need to prep ahead, rub the avocado flesh with citrus juice to slow browning and keep tightly wrapped until ready to grill.
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What can I use instead of serrano pepper?
If you want less heat, substitute serrano with diced jalapeño or even a crisp bell pepper. For more kick, try a minced habanero (just be careful—it’s really spicy!).
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How do I keep avocados from browning?
Tossing the avocado flesh with lime or lemon juice works wonders to slow browning. Store any cut avocados tightly covered in the fridge and enjoy within a day or so for the freshest taste and appearance.
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Can I make Grilled Stuffed Avocado without an outdoor grill?
Absolutely! A stovetop grill pan works beautifully—just make sure it’s preheated well, and you’ll still get those lovely char marks and smoky flavor. In a pinch, you can even broil the avocados cut side up for a few minutes until lightly golden.
Final Thoughts
If you’ve never tried Grilled Stuffed Avocado before, there’s no better time than now to give it a go! This recipe is honestly one of my favorites to make for friends—I can’t wait for you to experience how fresh, colorful, and spectacularly tasty it is with so little fuss. Let me know how you top yours!
Print
Grilled Stuffed Avocado Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Appetizer, Snack
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian
Description
Grilled Stuffed Avocado is a delightful dish where creamy avocados are filled with a zesty pico de gallo and grilled to perfection, creating a flavorful and satisfying appetizer or light meal.
Ingredients
Pico de Gallo:
- 1 cup cherry tomatoes, diced
- 1/4 cup red onion, diced
- 2 tablespoons packed fresh cilantro, chopped
- 1 serrano chili pepper, seeds/membrane removed and diced
- 1 tablespoon olive oil
- 1 tablespoon lime juice, freshly squeezed
- Salt and pepper to taste
- Sea salt flakes
Avocados:
- 2 large avocados or 4 small
- Additional olive oil for brushing
Instructions
- Pico de Gallo: Combine tomatoes, onion, cilantro, serrano chili pepper, olive oil, and lime juice in a bowl. Season with salt and pepper. Set aside.
- Grilling: Preheat grill to medium heat. Cut avocados in half, remove pits, and brush with olive oil. Grill cut side down for 5 minutes.
- Filling: Spoon pico de gallo into avocado halves, sprinkle with sea salt flakes, and serve.
Notes
- Refrigerate leftover avocado with lemon juice to prevent browning.
- Adjust heat by omitting or substituting chili peppers.
- Dice tomatoes finely for larger cherry tomatoes.
- Use a gentle hand when brushing avocados to avoid marks.
- Best served immediately; store in the fridge for 1-2 days, with pico de gallo lasting up to 3 days.
Nutrition
- Serving Size: 1 stuffed avocado half
- Calories: 204 kcal
- Sugar: 2g
- Sodium: 12mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg
