Start with very slightly underripe avocados, recommends Sam Fujisaka. “Ready when firm, slightly charred on the outside and hot and almost cooked in the inside,” he says. Cut the avocado in half or in quarters, leave the skin on, and grill cut-side down.
Hounds eat grilled avocados on their own, as a side dish, or use them in salads and salsas. You can brush them with oil and balsamic vinegar or mango juice and rum before grilling, or honey and lime juice after. Claudette grills avocados, peaches, shrimp, and halved heads of romaine to make a great smoky salad. (Use very light dressings so as not to overwhelm the smokiness, she recommends.) Old Spice loves kabobs of chunks of chicken and avocado with grape tomatoes and a lime-cumin vinaigrette.
Board Link: Grilled Avocado?