Grilled Avocado Pico de Gallo

Tuesday, June 7, 2011

I Love summer food!! 


  • 1
    ripe, Fresh California Avocado, seeded, peeled and sliced into thick slices
  • 2 Tbsp.
    fresh lemon or lime juice
  • 2 tsp.
    olive oil
  • 2
    medium vine-ripened tomatoes
  • 1
    serrano chile pepper, or more to taste
  • ¼ cup
    minced white onion
  • ½ tsp.
    sea salt, or to taste


    1. Drizzle the avocado slices with fresh lime or lemon juice and brush lightly with the olive oil. Gently place slices on grill over hot coals for 2 minutes on each side. Set aside to cool.
    2. Core and seed the tomatoes. Cut into ¼-inch dice and place in a medium bowl.
    3. Protecting your hand with rubber gloves, trim the stem, seeds and center vein from the chile(s). Add to tomatoes along with the minced onion and salt.
    4. Cut the grilled avocado slices into chunks. Gently stir into the pico de gallo and serve.
    Also try: Jalapeño pepper may be substituted for serrano, or for a milder flavor substitute a little red or yellow bell pepper. Also try grilling the tomatoes, chile and onion before chopping them for more smoky-grilled flavor.
    Serving Suggestions: Serve with warm tortilla chips or as a topping for grilled burgers, chicken or fish.

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