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Grilled Avocados

These grilled avocados will be right at home on your next salad. You can top them with your choice of a citrus, balsamic, or vinegar topping. And who says avocados are only meant for making guac or avocado toast?
Shoutout to Carly Donato, co-founder Rick's mom, for this yummy home-cooked meal the whole family will love!
Prep Time20 mins
Grill Time8 mins
Total Time28 mins
Course: Appetizer, Side Dish
Keyword: dairy-free, gluten free, keto, low carb, no bake, Paleo, peanut-free, tree nut-free, Under 30 Minutes, vegan
Servings: 24 servings


  • 6 avocados they need to be firm but not overripe (you will use 2 avocados per topping)

Vinegar Marinade

  • 2 tablespoon white wine vinegar can use rice vinegar instead
  • 1 tablespoon olive oil
  • ¼ teaspoon ground black pepper
  • Chopped chives for garnish

Herbed Balsamic Marinade

  • 3 sprigs fresh chives
  • 3 sprigs fresh cilantro
  • 2 sprigs fresh dill
  • 1 sprig fresh mint
  • 1 sprig Thai basil
  • 1 tablespoon strawberry balsamic vinegar can use regular balsamic vinegar instead
  • 1 tablespoon olive oil
  • ¼ teaspoon ground black pepper
  • Salt for garnish


  • Heat grill on medium-high heat. You can spray grill with olive oil if you’d like.
  • Cut avocados in half and remove the pits.
  • Place on grill for 5-8 minutes or until you see grill marks and the avocados are soft to the touch.
  • While the avocados are grilling, prepare your marinades by mixing each into separate bowls and place on the side.
  • Once the avocados are grilled, carefully remove them from the heat and cut in half lengthwise.
  • On 8 of the avocado slices, brush one marinade on both sides and place onto a plate. Repeat with the other 2 marinades and remaining avocado slices.
  • Garnish and enjoy!


Look for firm, not hard, avocados with no dents or bruising (Haas is a great choice).
Avocados ripen in 3-6 days.
To speed up ripening process, put in a brown paper bag. 
Fresh herbs are recommended for more flavor.
Add salt and pepper to taste.