Ingredients
2 tbsp. extra-virgin olive oil, plus more for grill
1 clove garlic, grated
1 tsp. finely grated lime zest
1 tbsp. fresh lime juice
1 tsp. dried oregano
1 tsp. kosher salt
1/4 tsp. freshly ground black pepper
Pinch of red pepper flakes
2 avocados, pitted and quartered lengthwise (skin on)
Fresh cilantro, flaky sea salt, and lime wedges, for serving
Preparation
Step 1Prepare a grill for high heat; clean and oil grates. In a small bowl, whisk oil, garlic, lime zest, lime juice, oregano, kosher salt, black pepper, and red pepper flakes.Step 2Lightly drizzle avocados with oil. Grill, turning once, until char marks are visible on flesh side and avocados have slightly softened, about 2 minutes per side. Step 3Scoop out flesh from avocado and transfer to a plate. Whisk vinaigrette again, then drizzle over avocados. Garnish with sea salt and cilantro. Serve with lime wedges alongside.
Did you know that avocados come in many different varieties? The most common variety (out of hundreds in the world) is Hass. (You’ll recognize them from their pebbly skin that darkens when ripe.) You can make this recipe with those, or grill any other type of avocado, from Bacon to Reed to Fuerte. If you’re lucky enough to live where avocados are locally grown, check your farmers’ market for new-to-you types. Avocados that are just shy of ripe are best for grilling, as they’ll hold up better if they’re not super soft.
