Treating your guacamole ingredients to a quick trip on the grill gives Grilled Avocado Guacamole a subtle smoky undertone. Perfect for effortless summer entertaining.
Summer is the season I dust off the grill and use it as often as possible. Once the weather warms, I cook outside almost every chance I get. That’s why I was so intrigued when, more than a decade ago, I watched Michael Chiarello demonstrate grilled avocado guacamole on his show Easy Entertaining.
I’d never considered cooking avocados before. The idea of grilling them and turning them into guacamole caught my attention immediately, so I adapted my usual guacamole ingredients for the grill.
Grilling the components enhances the avocados’ natural richness and makes the final guacamole exceptionally creamy. Grilled red onion adds a touch of caramelized sweetness, while grilled limes bring bright, smoky acidity. A pinch of cumin complements the charred flavors and a little minced garlic and cilantro (optional if you dislike it) round out the mixture.
Adapting My Guacamole Recipe for the Grill
Inspired by the grilled-avocado concept, I grilled all the usual guacamole ingredients the first time I tried it. The results were a creamy, luscious guacamole with a gentle smokiness that elevated the familiar flavors without overpowering them.
The red onion caramelizes on the grill, adding sweetness and texture. Grilling the limes concentrates their juice and adds a subtle char that contrasts nicely with the avocado’s creaminess. I keep the seasoning simple—garlic, cumin, salt, and pepper—so the grilled flavors can shine.
How to Grill Avocados
Grilling avocados, red onion, and limes is quick and adds notable depth to the guacamole. Onions usually need about 5 minutes per side to soften and caramelize, while avocados and limes take about 3–5 minutes on the cut side to develop light grill marks.
Before grilling, squeeze a bit of lime juice over the avocado halves to slow browning, then brush them with oil. Grill the avocados cut-side down on well-oiled grates or on a nonstick grill mat to avoid sticking. Aim for a light char—charred marks add smoky flavor, but avoid blackening the avocado or it can taste bitter.
Ways to Serve Grilled Avocado Guacamole
The classic pairing is warm, lightly salted tortilla chips—the simplicity works beautifully. For extra brightness, squeeze a little grilled lime juice over the chips just before serving.
This guacamole also makes excellent avocado toast when spread on grilled artisan bread, and it’s a favorite for lunch at my house. For a low-carb meal, serve a dollop alongside lime-marinated grilled chicken with peppers and onions for fajita-like flavors without tortillas. It’s also a tasty topping for tacos, fajitas, or burgers, whether poultry or beef.
Over the summer, this smoky Grilled Avocado Guacamole is the version I reach for every time. I hope you enjoy it as much as we do!
Grilled Avocado Guacamole
Makes 2 to 2-1/2 cups guacamole.
Ingredients
- 4 ripe avocados (preferably Haas), halved, pits removed
- ½ red onion , peeled, cut into 1/2-inch slices
- 3 small limes , halved crosswise
- olive oil , for grilling
- kosher salt
- freshly-ground black pepper
- 1 garlic clove , minced
- 2 tablespoons chopped cilantro (optional)
- ¾ teaspoon ground cumin
- 1-1/2 teaspoons extra virgin olive oil
Instructions
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Squeeze the juice of one lime half over the avocado flesh to slow browning. Brush the cut sides of the avocado halves, the remaining lime halves, and both sides of the red onion slices with olive oil. Lightly season with salt and pepper.
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Preheat the grill to medium-high. Oil the grates or use a nonstick grill mat.
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Grill the onions until soft and caramelized, about 5 minutes per side. Grill avocados and limes cut-side down until light grill marks appear, about 3–5 minutes. Times vary by grill. Remove to a platter to cool.
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When the avocados are cool enough to handle, scoop the flesh into a large bowl and mash to your preferred texture; I leave mine slightly chunky. Chop the grilled onions (you should have about 1/2 to 3/4 cup).
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Stir the chopped onions, garlic, cilantro, cumin, 1-1/2 teaspoons extra virgin olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper into the mashed avocados.
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Add 1–2 tablespoons of grilled lime juice to taste and combine. Cover and let the guacamole rest at least 30 minutes so the flavors meld. Taste and adjust salt and pepper if needed.
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Serve with a drizzle of extra virgin olive oil and an extra pinch of cilantro, if desired.
Notes
Grilling onions
If grilling directly on the grates, thread the onion slices on metal skewers so they hold together when flipped.
Add a little heat
This recipe highlights the smoky flavors of grilled avocado and cumin without much heat. If you prefer spice, add a de-seeded, grilled, chopped jalapeño or a few dashes of hot sauce to taste.
Nutrition Estimate
Nutrition information is automatically calculated and should be used as an approximation.
These recipes use US Customary measurements and have not been tested for high-altitude cooking or baking.
Editor’s Note: This recipe was originally published in 2015 and updated with new photos in 2018.