By Twelve points. Seven years old. I’m not sure I’ve ever been prouder of anything in my life — and that called for a celebration that went beyond the ordinary. We fired up the grill after the game, and I wanted something that felt just as bold and alive as Aiden did running off that court. Grilled guacamole was exactly that: smoky, a little unexpected, and the kind of thing that makes a regular Tuesday feel like a championship night. It’s become our victory dip now, and I don’t think we’ll change that anytime soon.
Grilled Guacamole
Prep Time: 10 min | Cook Time: 10 min | Total Time: 20 min | Servings: 6
Ingredients
- 3 ripe avocados, halved and pitted
- 1 medium white onion, sliced into 1/2-inch rounds
- 2 jalapeños, halved and seeded
- 2 Roma tomatoes, halved
- 2 cloves garlic, unpeeled
- 2 tablespoons olive oil
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- 3/4 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon ground cumin
- Tortilla chips, for serving
Instructions
- Preheat grill. Heat an outdoor grill or grill pan to medium-high heat (about 400°F). Brush the grates lightly with oil to prevent sticking.
- Prep the vegetables. Brush the avocado halves (cut side), onion rounds, jalapeño halves, and tomato halves with olive oil. Leave the garlic cloves in their skins.
- Grill everything. Place the avocados cut-side down, along with the onion, jalapeños, tomatoes, and garlic directly on the grill. Cook for 4–5 minutes until charred grill marks appear. Flip onion rounds and tomatoes; cook another 3–4 minutes. Remove all from grill and let cool slightly.
- Scoop and mash. Scoop the avocado flesh into a large bowl. Peel the garlic and add to the bowl. Roughly mash with a fork, leaving some texture.
- Chop and combine. Dice the grilled onion, jalapeños, and tomatoes. Fold them into the mashed avocado along with lime juice, cilantro, salt, and cumin. Stir to combine.
- Taste and serve. Adjust salt and lime to taste. Serve immediately with tortilla chips, or press plastic wrap directly onto the surface and refrigerate for up to 2 hours.
Nutrition (per serving)
Calories: 180 | Protein: 2g | Fat: 15g | Carbs: 11g | Fiber: 6g | Sodium: 240mg