Avocado on toast. Avocado in smoothies. Of course, avocado guacamole.
Avocado is perfect in just about everything, but have you tried grilling this heart healthy fruit? The butter dense flesh of a perfectly ripe Haas avocado responds beautifully to the grill. The key to a perfectly grilled avocado is to grill it only just long enough to sear the cut outside without completely cooking the delicate flesh (it’s okay if the avocado is not completely hot the entire way through).
And the perfect topping for a warm grilled avocado? Cool, creamy fresh yogurt made with Yomee! This topping is the perfect contrast to the warm and butter rich avocado flesh, making this once occasional summertime treat into something we find reasons to fire up the grill on a weeknight, not just the weekends.
Grilled Avocado Loaded with Fresh Yogurt
2 Almost ripe Haas avocados
Extra virgin Olive oil
2 small lemons
Salt and pepper
Fresh Yogurt Topping
- cup fresh plain yogurt made with Yomee
- cloves fresh garlic, peeled and crushed
2 teaspoons flakey salt or to taste
1 teaspoon smoked paprika
3 tablespoons chopped chives
1/2 cup pomegranate arils
1/4 cup roughly chopped pistachios
Pomegranates can sometimes be hard to find in season near you. An option is to substitute with finely chopped red radish!
Heat your indoor or outdoor grilling set up according to manufacturer’s directions. For best results the coals should not be freshly ignited or blazing hot, but rather a steady, radiant and even heat under the grilling surface.
Slice avocados in half, remove pits, and brush cut sides generously with olive oil. Slice lemons in half and brush cut sides with oil. Arrange avocados and lemons cut side down on top of hot grill, grill for 2-3 minutes, or until avocado is gently warmed with dark grill marks formed on both fruits. Use a metal spatula to carefully remove from grill, taking care not to tear the grill marks from the avocado. Arrange on serving plates.
In a small bowl whisk together the fresh yogurt, garlic, and salt. Spoon into centers of avocados and then sprinkle on the paprika, chives, pomegranate arils, and pistachios. Serve immediately with grilled lemons on the side.