Avocados are one of my favorite foods. And while I make a pretty mean guacamole (thanks, mom, for the original recipe) and love to add slices to salads, sometimes I just want to let the rich, creamy avocado shine on its own. Enter my new favorite lunch— grilled avocados with a few delicious toppings, ideally enjoyed on the patio with a glass of crisp white or rosé wine.
Grilled Avocado Bar
1 can black beans, drained and rinsed
A dash each of garlic powder, dried oregano and ground cumin
Coarse sea salt
1 can corn, drained
Cholula hot sauce
3 small tomatoes, diced
2 tablespoons red onion, diced
2 tablespoons fresh cilantro, roughly chopped
Cotija cheese, crumbled for serving
Place beans in a microwave safe bowl and season with garlic powder, oregano, cumin, salt and pepper. Warm in the microwave until heated through, about 1-2 minutes. Place corn in another microwave safe bowl and season with a couple dashes of Cholula hot sauce, and sprinkle with salt and pepper. Warm until heated through, about 1 minute. In a third bowl, combine the tomato, onion, cilantro and juice of 1 lime. Season the pico de gallo with salt and pepper to taste. Slice each avocado lengthwise and remove the pits. Brush with a little olive oil and grill over medium-high heat for a few minutes (flesh side down) just until they get a few grill marks and are warmed. Remove and squeeze lime juice on top of each half avocado and season with a bit of salt. Set out avocados, black beans, corn, pico de gallo and cheese and serve!