If you love avocados and crave a dish that’s bursting with old-school summer grill vibes, you’re going to fall head-over-heels for Grilled Stuffed Avocado! Creamy avocado halves are flame-kissed for smoky depth, then brimming with zesty homemade pico de gallo — it’s the kind of crowd-stopping side or snack you’ll want to make all season long.
Why You’ll Love This Recipe
- Smoky-Sweet Contrast: Grilling avocados adds a touch of smokiness that’s pure magic against the bright, fresh pico de gallo.
- Fast & Fuss-Free: From slicing to serving, Grilled Stuffed Avocado comes together in just 15 minutes — with hardly any cleanup to slow you down.
- Totally Customizable: Perfect for anyone with dietary restrictions, you can easily make this vegan, gluten-free, or crank up the heat as you like.
- Showstopper Presentation: Each avocado half looks stunning piled high with colorful salsa, whether for backyard BBQs or a weeknight treat.
Ingredients You’ll Need
This easy recipe keeps things bright and simple, yet every ingredient works hard — delivering freshness, a pop of heat, and gorgeous color in every scoop. Here’s what brings Grilled Stuffed Avocado to life, and how each part makes the dish shine.
- Cherry Tomatoes: Their juicy sweetness and vibrant color make pico de gallo irresistible — opt for ripe, firm ones.
- Red Onion: Adds crunch and a touch of sharpness; if you prefer mild flavor, soak diced onion briefly in cold water first.
- Fresh Cilantro: This herb brings a burst of green flavor and classic Mexican aroma.
- Serrano Chili Pepper: For a spirited heat; use less or swap for jalapeño if you want to dial it down.
- Olive Oil: Binds the salsa and adds a subtle richness, plus helps the avocado caramelize beautifully on the grill.
- Lime Juice: The zingy acid that brightens everything — squeeze it fresh for maximum impact.
- Avocados: Choose large, just-ripe avocados for that signature creamy texture and enough space for stuffing.
- Salt and Pepper: Simple, but essential for big, balanced flavor.
- Sea Salt Flakes: A final, ultra-satisfying crunch right before serving — don’t skip this finishing touch!
Variations
One of the best things about Grilled Stuffed Avocado? It’s incredibly easy to make your own! Change up the filling, dial up the spice, or swap ingredients to fit your mood, your pantry, or your dietary needs. Here are a few crave-worthy ideas:
- Shrimp or Crab-Stuffed: Add grilled shrimp or lump crab to your pico for a seafood twist that screams summer.
- Mediterranean-Inspired: Swap the salsa for diced cucumber, tomato, Kalamata olives, feta, and fresh dill for a Greek vibe.
- Cheesy Fiesta: Sprinkle with crumbled cotija or shredded pepper jack before serving for added richness.
- Extra Protein: Toss in black beans or grilled corn kernels to make it a complete light meal.
How to Make Grilled Stuffed Avocado
Step 1: Make the Pico de Gallo
Start by combining your diced cherry tomatoes, red onion, fresh cilantro, serrano chili, olive oil, and a generous squeeze of lime juice in a small mixing bowl. Give everything a stir, seasoning to taste with salt and pepper. Letting the salsa rest for a few minutes melds the flavors and makes the whole bite pop.
Step 2: Prep the Avocados
Slice your avocados in half, removing the pits with care. If the pit left a small well, feel free to gently scoop a little flesh out to make extra room for that gorgeous filling (a chef’s snack!). Brush the cut sides lightly with olive oil to prevent sticking and encourage those classic grill marks.
Step 3: Grill to Perfection
Preheat your grill to medium. Place the avocado halves cut-side down and grill for about 5 minutes, until the surface develops beautiful marks and a touch of smokiness. They should be warmed through, but not overly soft.
Step 4: Fill and Serve
Carefully remove the avocados from the grill. Spoon a generous amount of pico de gallo into each center, sprinkle with flaky sea salt, and enjoy immediately while warm and luscious. If you’re feeling fancy, add an extra squeeze of lime or a few more cilantro leaves.
Pro Tips for Making Grilled Stuffed Avocado
- Choose Ripe-But-Firm Avocados: For grilling, select avocados that give just slightly when pressed — too soft and they’ll collapse on the grates.
- Maximize Grill Marks: Don’t move the avocados once they’re placed cut-side down; this locks in bold grill patterns and avoids sticking.
- Chill the Filling: Keep your pico de gallo cold until the last minute; the hot-cold contrast with the warm avocado is a texture dream.
- Finishing Salt Flair: A sprinkle of sea salt flakes right before serving wakes up all the flavors — don’t underestimate this final touch!
How to Serve Grilled Stuffed Avocado
Garnishes
A flourish of fresh herbs (extra cilantro, chives, or basil), a drizzle of extra virgin olive oil, or a scatter of thinly sliced radishes all add that chef’s kiss to your Grilled Stuffed Avocado. A final zest of lime or a pinch of red chili flakes brings gorgeous color and a gentle kick.
Side Dishes
Partner these avocados with grilled chicken, tacos, or simple rice and beans for a light summer meal. They also shine next to a big bowl of tortilla chips, a quinoa salad, or roasted corn at any backyard gathering.
Creative Ways to Present
Set the avocados on a platter layered with crisp lettuce leaves for color, or arrange on wooden boards family-style for casual parties. For a festive twist, serve individual halves in small bowls filled with ice, especially on hot days — avocado stays cool and guests are wowed!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (lucky you!), store them in an airtight container in the fridge. The avocado may darken a bit due to oxidation, but will still taste delicious within 24 hours.
Freezing
Freezing is not ideal for Grilled Stuffed Avocado, since the texture of both avocado and fresh pico de gallo changes for the worse. It’s best enjoyed fresh or within a day of making it.
Reheating
To rewarm leftover avocado, place the halves (without the pico) on a hot grill or skillet for 1–2 minutes. Top with fresh salsa just before serving for best flavor and texture.
FAQs
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Can I make Grilled Stuffed Avocado without an outdoor grill?
Absolutely! Use a grill pan or cast-iron skillet on your stovetop over medium-high heat. You’ll still get lovely char marks and a smoky hint, even indoors.
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What’s the best way to keep avocados from turning brown?
A generous splash of lime juice helps slow browning. If prepping ahead, press plastic wrap directly onto the avocado’s surface, and store the salsa separately.
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Are Grilled Stuffed Avocados spicy?
As written, the heat level is mild to moderate, thanks to the serrano chili. For less spice, use jalapeño or omit the chili altogether. For more kick, add extra serrano or a dash of hot sauce.
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Can I add protein to make this a meal?
Yes — grilled shrimp, lump crab, shredded chicken, or black beans all work beautifully as add-ins. Just mix them into your pico de gallo before stuffing the avocados.
Final Thoughts
Grilled Stuffed Avocado is one of those recipes that wows every single time — easy, fresh, and wildly flavorful, all with minimal effort. If you haven’t tried grilling avocados before, this is honestly the perfect place to start. Give it a go and let the smoky, vibrant flavors brighten your next gathering or snack break. I can’t wait to hear how you make it your own!
Print
Grilled Stuffed Avocado Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Side Dish, Snack
- Method: Grilling
- Cuisine: American, Mexican
- Diet: Vegetarian
Description
This Grilled Stuffed Avocado recipe is a perfect blend of creamy avocado and flavorful pico de gallo, grilled to perfection. A delicious and healthy side dish or snack that’s easy to make!
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
Avocado:
- 2 large avocados or 4 small
- Salt and pepper to taste
- Sea salt flakes
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.
- Preheat Grill: Heat outdoor grill to medium.
- Prepare Avocados: Halve avocados, remove pits, and brush with olive oil.
- Grill Avocados: Place avocados cut side down on the grill for 5 minutes until grill marks appear.
- Stuff Avocados: Fill each avocado half with pico de gallo.
- Serve: Sprinkle with sea salt flakes and serve immediately.
Notes
- You can scoop out some avocado flesh for more filling space.
Nutrition
- Serving Size: 1 stuffed avocado half
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 7g
- Protein: 2g
- Cholesterol: 0mg
