I really love guacamole, to me it's just such a versatile appetizer, a blank canvas for adding seasonings and toppings. This recipe takes guacamole back to basics with the subtle twist of grilling the ingredients prior to turning them into the avocado appetizer that we all know and love.
Other Grilling Wednesday Recipes: Grilled Potato Salad with Scallion Vinaigrette;Grilled Brussels Sprouts; Grilled Eggplant and Roasted Red Pepper Sandwich with Herbed Goat Cheese; Thai Citrus Tofu Kebob; Grilled Cabbage Wedges with Spicy Lime Dressing and Portabella Peach Sliders.
Recipe adapted from the Striped Spatula.
-2 ripe avocados , halved, pits removed
-1 small onion, peeled, and cut into 1/2-inch thick slices
-3 small limes, halved crosswise
-extra virgin olive oil
-freshly-ground black pepper
-1 garlic clove, minced
-3/4 teaspoon ground cumin
Lightly coat the limes, avocado and onion in olive oil. Grill cut side down until grill marks appear, this will take about 5 minutes. Remove from the grill and let cool
Once cooled, dice the onion, remove the avocado from it's shell and squeeze the juice from the limes. Combine those ingredients with the seasoning and garlic. Serve with tortilla chips.
Grilling the ingredients first helped to bring out a smoky flavor, especially when the cumin was mixed into the recipe. Otherwise this recipe was incredibly easy to make and aside from the smoky flavor, it was a pretty standard guacamole. It would be fun to grill some additional ingredients and add them into the mix, maybe I'll take on that challenge later.