Grilled Avocado

Dudes, not having my own computer is seriously the pits. And to top it all off, yesterday was one of the busiest days of my life, so I haven't been home much to cook. I mean, I made dinner the other night but it was stir fry again because that's basically what I live off of.

That and copious amounts of fruit. No joke.

So all that to say this: I'm sorry that I have no new incredibly exciting thing for you to read about today and try a new recipe. I do however have an old standby - grilled avocado. But I don't have pictures for you to gawk at and drool over, sorry pals. I think you all know what an avocado looks like though, right? Right. If you don't, you can go google it. I'll wait. :)






Okay, all caught up? Good. I just start by cutting my avocado in half. Sometimes I grill both halves, and sometimes I only grill one - it just depends on how hungry I am and if I'm cooking anything else at the same time. (Like stir fry. I have a problem.)

So I have this square flat pan that I use when I grill things - but the BBQ works just as well, especially if you like that smokey barbequed flavor (which I do!). Usually I start by turning the burner on high to warm up the pan and then I turn it down to med or med-low after I grease it with coconut oil.

Then (hold your breath!) I just plop the avocado on the pan. And then I let it sit. I wander into the living room, down the hallway, sometimes I sit on the couch. Two - three minutes later I meander back into the kitchen and I pick up my face down avocado half and I flip it over. It usually looks a little browned, but not black and shiny from the coconut oil. At this point, brown or not, I flip it over and let it sit for longer than I let the first side cook. This is because I don't peel the avocado, so it still has the skin to get through.

The skin starts to discolor the longer it sits on the heat. This is a good indicator for when it's warm on the bottom. I usually just go by whether I feel like I can live with how warm it is. When in doubt I let it sit a little longer. Then I flip it back over on the flat side if I don't feel like it's quite brown enough for me. And to zap a little more heat into after letting it breathe for so long while I cooked the other side.

Once it's all warm enough the way you like it, put it in a bowl. I sprinkle on a tiny amount of salt and a good amount of pepper. If I have limes or lime juice I squeeze a little bit all over the top. Then I eat it with a spoon. So good!