Grilled Guacamole

If anyone should hold a grudge against the avocado, it would be me. The soft, yielding fruit is responsible for one of the worst kitchen knife accidents I’ve ever had. Right down to the bone. If I had been using a chef’s knife rather than a small paring knife, there’s an odds-on chance I’d be forefinger tipless today. It’s also the only knife cut I’ve received that’s left a scar, despite the thin, smooth blade that made it.

But I’m okay with the scar. Apparently, I need the reminder that one needs to exercise caution with sharp implements.

And notice how I shamelessly deflect blame to the fruit. Never mind the fact that it would have been impossible for me to hold the avocado more incorrectly while coming at it with a super sharp knife.

On a side note, did you know that the avocado is one of the only fruits that contains fat? And good fats, at that: Omega-3 and Omega-6 fatty acids. Coupled with the fact that it’s the primary ingredient of guacamole, it’s impossible for me to shun this little Wunderkind.

I’m certain you need no convincing about the wonders of guacamole. With summer approaching, let the smoky flavors of the grill turn your guacamole into a rich, savory dip.

Now, where’s that margarita?

Grilled Guacamole

2 medium ripe avocados, preferably Hass, sliced in half, pit removed
1/2 fresh lemon
1/2 fresh lime
1 small red onion, sliced into thick rings
1/2 jalapeño pepper, sliced through vertically, seeds and ribs removed (unless you like it really hot, then leave them in)
Olive oil, for brushing
Sea salt, to taste
1 heaping tablespoon fresh cilantro, chopped

Preheat grill to medium high. Clean and oil the grates thoroughly.

Brush the cut side of the avocados, lemon and lime with oil. Brush all sides of the onion slices and jalapeño with oil.

If desired, add soaked wood chips to the flame. I really love applewood chips. Hickory works well, too.

Place the avocados, lemon and lime cut side down on the grill. Add the onion rings and jalapeno, taking care so they don’t fall through the grates (or use a vegetable basket).

After 5 minutes, remove the lemon and lime (you don’t want them to grill too long or they will dry out). Keep an eye on the remaining ingredients: you want a light char on everything. This will take 10 to 15 minutes. Remove each to a tray to cool as they finish cooking.

Lightly scrape away any char marks from the avocado slices, and then scoop out the flesh into a bowl. Mash with a fork to your desired consistency (or use a mortar and pestle). Finely chop the onion rings and jalapeno pepper and add to the avocado. Squeeze the lemon and lime halves over the mixture and stir well.

Mix in salt in 1/4 teaspoon increments, until you can just taste it (for me, that’s usually at the 1/2 to 1 teaspoon mark). Finally, stir in the cilantro.

Allow the guacamole to set for at least 15 minutes to allow the flavors to meld. Taste again, adding more salt if necessary.

Grilled guacamole is particularly tasty on burgers (especially black bean burgers).