Grill/Barbecue

Grilled Avocado with Cherry Tomatoes and Herbs

December 30, 2012
1 Rating
Author Notes

I'm an avocado fiend, always on the lookout for more ways to incorporate them into my diet. It was summer and the height of tomato season when I stumbled into this recipe, inspired by a bruschetta picture found on a friend's blog. But this is barely a recipe, honestly; just use any fresh herbs you have on hand, toss together with tomatoes and some of your favorite nuts, and enjoy. This is an easy appetizer to make when you're already planning to fire up the grill. —Minimally Invasive

  • Serves 8
Ingredients
  • 4 avocados, halved, cut sides brushed with oil
  • 4 small lemons, halved horizontally, cut sides lightly oiled
  • 2 handfuls chopped fresh herbs, like parsley, thyme, chives, basil...whatever you like, and the more the merrier
  • good-quality olive oil
  • coarse salt
  • 2 tablespoons pine nuts, toasted
  • 1 pint cherry tomatoes, halved
  • 1 lemon, optional
In This Recipe
Directions
  1. Set up your grill for direct-heat grilling. When the coals are ready, lay the cut side of avocados and lemons on the grate and grill until avocados have grill marks and are heated through, and lemons are lightly charred and caramelized.
  2. Chop whatever herbs you have on hand (parsley, thyme, lemon thyme, chives and basil in my case) then mix with some olive oil and salt. Toast nuts and slice some cherry tomatoes. Top the avocado halves with the herbs, sprinkle with nuts and tomatoes, then give the caramelized lemons a good squeeze over the whole mess. (And if you want a brighter taste, add a spritz of fresh lemon juice, too.)

See what other Food52ers are saying.

  • Natalie M. Rydström
    Natalie M. Rydström
  • Riegan
    Riegan
  • Stephanie @ Together In Food
    Stephanie @ Together In Food
  • re-arranging_jars
    re-arranging_jars
  • em-i-lis
    em-i-lis

    14 Reviews

    Natalie M. July 9, 2014
    Do you have to put them on a BBQ or can you use the grill in your oven?
     
    Author Comment
    Minimally I. July 9, 2014
    Hi, Natalie. Do you want to try them under the broiler? It might work, but I wouldn't know how close you should put them to the flame or for how long.
     
    Riegan September 3, 2013
    This may be the final push towards getting a grill pan (no chance of a grill any time soon in my NCY studio). It looks fantastic.
     
    Author Comment
    Minimally I. September 3, 2013
    Oh, I love my grill pan! I couldn't go through winter without it!
     
    Riegan September 3, 2013
    Really? Do you have one that you could recommend?
     
    Author Comment
    Minimally I. September 3, 2013
    Sorry, my grill pan was a wedding present and the brand is lost to the mists of time. BUT! I have had my eye on a cast iron grill pan for a while and just may indulge. (Cast iron cookware is a weakness of mine.)
     
    Riegan September 3, 2013
    Ooooh. Yes. Okay. Cast iron sounds good. (I'll only have to carry it up 5 flights, the one time) :) Thanks for the recommendation.
     
    carswell July 22, 2013
    I have some avocados languishing in my fridge - I think I know just what to do with them now. This looks delicious.
     
    Stephanie @. July 20, 2013
    This was delicious! Thank you for the recipe. We just made it with cherry tomatoes and herbs (basil, chives, curly parsley) from our garden. We doubled the tomatoes; the acidity offset the avocados' richness nicely. Instead of pine nuts we toasted and chopped pistachios.
     
    Author Comment
    Minimally I. July 20, 2013
    I'm glad you enjoyed it Stephanie! I like a drizzle of balsamic vinegar sometimes, too, for extra acidity.
     
    re-arranging_jars July 19, 2013
    This looks INCREDIBLE. I am in the middle of a juice cleanse, but this is going on my first-food-to-eat-post-cleanse list. And maybe second thing, and third thing...
     
    Author Comment
    Minimally I. July 20, 2013
    I admire your restraint! I'd probably go straight for a fruit pie after a cleanse, but this would be a bit healthier. :)
     
    em-i-lis June 24, 2013
    This is beautiful and sounds delicious!
     
    Author Comment
    Minimally I. June 24, 2013
    Thank you, Emily!