Best with Not Ripe ÉVO® Hass Avocado
Grilling transforms firm avocados into a savoury, smoky side or light main. The heat softens the flesh just enough while removing any grassy notes, and the lime–chilli salt finish adds brightness and crunch.
What You’ll Need
- 2 not ripe ÉVO® Hass avocados
- 1 tbsp olive or avocado oil
- 1 lime, cut into wedges
- 1 tsp flaky sea salt
- ½ tsp chilli flakes or finely sliced fresh chilli
- Optional: cracked black pepper, fresh coriander
How to Make It
- Preheat a grill pan or barbecue to medium–high heat.
- Halve the avocados lengthways and remove the stones.
- Brush the cut sides lightly with oil.
- Place avocados cut-side down on the hot grill and cook for 3–4 minutes, until grill marks appear and the flesh just begins to soften.
- Remove from heat and transfer to a serving plate.
- Squeeze fresh lime juice over the hot flesh, then sprinkle with flaky salt and chilli.
- Finish with a pinch of black pepper and torn coriander, if using. Serve immediately.
Tips & Variations
- Add a spoonful of Greek yoghurt or labneh on top for extra creaminess.
- Use as a side to grilled prawns, chicken or steak.
- For a Mexican twist, top with pico de gallo and a drizzle of chipotle sauce.
Good for You
Grilled avocado retains its healthy monounsaturated fats and fibre while gaining a savoury, smoky dimension. The lime adds vitamin C and helps balance richness, making this a nutrient-dense, low-fuss option for lunches or shared plates.