I learned this trick from my buddy Chef Todd Fisher years ago, and it's been a staple in my party repertoire since. This dish is a fun, elevated take on guacamole and chips for casual get-togethers. By looks, it impresses and intrigues guests, yet it literally takes minutes to make. The best part: any avocado from the grocery store works – even the rock hard ones! The heat from the grill softens them right up. I like to serve these avocados with Food Should Taste Good Multi-Grain chips - they are sturdy and their nutty taste works well with the smoky grilled flavor of the avocado. Serve with small spoons so guests can scoop the avocado and salsa onto their chips.
- 4 avocados
- 3-4 Tablespoons extra virgin olive oil + 1 Tablespoon more for finishing
- 1 teaspoon Kosher salt + more to finish
- Freshly cracked black pepper to taste
- 1/3 cup prepared chunky salsa or salsa fresca
- Half a fresh lime
Cut the avocados in half, length-wise. Remove the pits. Cut again into quarters. Place in a medium size mixing bowl.
Pour the olive oil over the avocados. Toss lightly with tongs or spatula until the avocados are evenly coated. Season with salt and pepper.
Bring a grill to medium-high heat - 425°F-450°F. Using tongs, place the avocados skin side down and grill 4-5 minutes until the avocados start to bubble along the edge of the skin. They should be slightly brown and soft. Transfer them to a platter.
Drizzle with the remaining olive oil and sprinkle with a few pinches of Kosher salt. Using a table spoon, drop the salsa into the center of each avocado. Squeeze the lime over top to finish.
Serve immediately with your favorite chips.