From Faith Durand, managing editor of TheKitchn.com.
- 4 Hass avocados, ripe but not squishy
- Olive oil
- 1/2 lime
- Kosher salt and freshly ground pepper
- 1 clove garlic, minced or pressed (optional)
- 1/4 red onion, finely chopped (optional)
- 1/3 cup cilantro, finely chopped (optional)
Heat a gas or charcoal grill and oil the grate lightly. Split each avocado skin with a sharp knife, just piercing the skin. Peel the skin away, leaving the avocado whole. Cut the avocado in half lengthwise, and remove and discard the pit. Lightly brush each avocado half with olive oil.
Arrange the avocado halves on the grill and cover. Grill for about 5 minutes, then flip. Cover and grill for another few minutes, or until the avocados are heated through and have grill marks. (Keep an eye on them. I recommend doing them on a low heat; depending on your grill it could take less — or more — time.)
Take the avocados off the grill and let them cool slightly. Smash them with a fork and stir in the juice from half a lime, and salt and pepper to taste. Add garlic, onion and cilantro, if you wish. Serve immediately with chips.
Per serving: 338 calories; 33 g fat (5 g saturated fat; 80 percent calories from fat); 13 g carbohydrates; 0 mg cholesterol; 145 mg sodium; 4 g protein; 9 g fiber.