Grilled Fresh California Avocado paired with homemade pico de gallo makes a wonderful combination.
Grilled California Avocado Pico de Gallo
Nutritional Highlights (per serving)
|1||ripe, Fresh California Avocado, seeded, peeled and sliced into thick slices|
|2||Tbsp.||Fresh lemon or lime juice|
|2||medium vine-ripened tomatoes|
|1||serrano chile pepper, or more to taste|
|1/4||cup||minced white onion|
|1/2||tsp.||sea salt, or to taste|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Drizzle the avocado slices with fresh lime or lemon juice and brush lightly with the olive oil. Gently place slices on grill over hot coals for 2 minutes on each side. Set aside to cool.
- Core and seed the tomatoes. Cut into ¼-inch dice and place in a medium bowl.
- Protecting your hand with rubber gloves, trim the stem, seeds and center vein from the chile(s). Add to tomatoes along with the minced onion and salt.
- Cut the grilled avocado slices into chunks. Gently stir into the pico de gallo and serve.
Variations: Jalapeño pepper may be substituted for serrano, or for a milder flavor substitute a little red or yellow bell pepper. Also try grilling the tomatoes, chile and onion before chopping them for more smoky-grilled flavor.
Serving Suggestions: Serve with warm tortilla chips or as a topping for grilled burgers, chicken or fish.
Beverage Pairings: Great with limeade or a frosty margarita.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Vitamin A 130 IU; Vitamin C 21 mg; Calcium 19 mg; Iron 4 mg; Vitamin D 0 IU; Folate 42 mcg; Omega 3 Fatty Acid 0.1 g
% Daily Value*: Vitamin A 2%; Vitamin C 35%; Calcium 2%; Iron 25%;