Grilled Avocado with Pico de Gallo

Grilled Avocado with Pico de Gallo

People often ask me what my favorite meal to make is. It’s a question I struggle with because I honestly don’t repeat recipes often. But there are a few meals that I love and return to whenever I need something quick and familiar, and this grilled avocado dish is one of them. If I were a bougie restaurant I’d probably call it deconstructed guacamole or something horrible, but I’m not, and they’re grilled avocados stuffed with pico de gallo, goddamnit!

This recipe is so straightforward. You make a pico de gallo, you grill some avocados, you put the pico in the avos. Throw some crema on top if you feel like being decadent as hell, and eat it with tortilla chips. It’s SO good. And it’s filling, too. I think a lot of people worry that a meal where the main ingredient is avocado will leave them hungry afterward, but it’s super satisfying.

Now I know making a pico de gallo can take a bit of time, and therefore be kind of daunting. But you have options! It’s a great item to make ahead of time. I’d actually recommend making this at least an hour before you grill your avocados if you have the time to spare. The salt deepens the flavors of the vegetables and draws the water out of them, resulting in a saucier consistency and more complex flavor. Alternately, you could buy a pre-made pico de gallo. I’m personally not a fan of this option, but if it’ll get you to try this meal I can look the other way. All I ask is that you buy a good one. Something from the farmer’s market, maybe? Or if you have to get it at the grocery store, go for the refrigerated stuff.

As the instructions will reflect, this recipe is more of a guideline than anything. Feel free to adjust based on your preference. If you like your pico de gallo to be demonically spicy, who am I to tell you different? You do you, and if you discover something cool in the process, please feel free to share it in the comments!

pico de galloavocados on the grillGrilled Avocado with Pico de GalloGrilled Avocado with Pico de Gallo

Grilled Avocados with Pico de Gallo, serves 4


  • 4 hass avocados (or 2 jumbo hass)
  • 4-5 vine ripe tomatoes
  • 1/2 white onion
  • 4 cloves of garlic
  • 1/2 a serrano pepper (more if you’re into that)
  • 1/2 cup (chopped) cilantro
  • 2 limes
  • Salt
  • Pepper
  • 1 tbsp olive oil
  • Cayenne powder
  • Chili powder

Optional Garnishes:

  • Crema (sour cream, cashew crema or Greek yogurt also work here)
  • Lime wedges
  • Cilantro


  1. Make your pico de gallo! Dice your tomatoes, onion and serrano, mince your garlic and chop your cilantro. Now throw them all in a bowl and season to taste with salt and pepper. Squeeze a lime over it all and put it in the fridge so that it can marinate for a bit. Ideally, you can make this an hour before grilling your avocados, but if not it’ll be alright. You’ll want to taste throughout the process to ensure that you’re happy with it. If it’s a little on the bland side, add some salt and let it chill for a few minutes. If it’s too salty you can add in more fresh ingredients to balance it out.
  2. Cut and pit your avocados, then brush them with olive oil and sprinkle some salt, pepper, chili powder and cayenne powder on top.
  3. Turn your grill up to high heat and place the avocados face down. Check on them intermittently. After about 8 minutes or once they’ve got grill marks and look a bit custardy, they’re ready to be flipped. Cook them on the other side for about 2 minutes, then turn the grill off.
  4. To plate, squeeze some lime juice over the avocados and then fill them with pico de gallo. Top with crema, sour cream, or a healthier substitute if you want to, though they’re also excellent without it. Put some chips and a wedge of lime on your plate and you’re done!

Note: There will be plenty of pico de gallo left after the initial plating. I like to add more as I eat, because the best bites are the ones with a bit of everything.

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