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Grilled Avocados with Cherry Tomatoes and Herbs

Prep time
20 mins
Appetizers | Hors d'oeuvres | Side dishes
Special Diets
Vegan | Vegetarian | High Fiber
Food Allergies
Dairy-free | Gluten-free | Wheat-free | Celiac | Corn-free | Egg-free | Soy-free

Adapted from


These grilled avocados lend themselves to improvisation -- just use any fresh herbs and nuts you have on hand, and you can't go wrong.


4 avocado (large, ripe but still firm, halved)
4 lemon (small, halved )
1 cparsley (fresh, chopped)
1 cbasil (fresh, chopped)
1⁄2 cchives (fresh, chopped)
1⁄3 colive oil
2 Tpine nuts (lightly toasted in a dry pan)
1 ptcherry tomatoes (halved)


Set grill up for direct heat grilling.

Lightly brush the cut sides of avocados and lemon with olive oil. When the grill is hot, arrange the avocados and lemons cut-side down directly on the grate. Grill until the avocados are heated through and have grill marks, and until the lemons are caramelized and lightly charred.

In a medium bowl, combine the herbs with the olive oil and a pinch of salt. 

Scoop some of the herb mixture onto each avocado half. Top with the toasted pine nuts and cherry tomatoes, then squeeze the grilled lemons over the avocados. Serve while still warm.