Grilled Avocado with Tomato Filling
Avocado on the grill? Absolutely! The heat turns the flesh meltingly soft and gives it a subtle smoky note that pairs beautifully with the fresh tomato filling. This recipe comes together in no time and looks fantastic on the grill platter. Whether you keep it classic with Italian herbs or add a handful of fresh coriander, you can tweak the seasoning entirely to your taste.
Ingredients
- 4 avocados
- 4 tomatoes
- 1 onion
- 1 garlic clove
- salt, pepper and Italian herbs, to taste
- olive oil, a little
- 1 bunch coriander (cilantro), optional seasoning for the tomatoes
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 2 Servings |
|---|---|---|
| Calories | 130 kcal | 260 kcal |
| Carbohydrates | 5 g | 10 g |
| Protein | 2 g | 4 g |
| Fat | 12 g | 24 g |
| Fibre | 5 g | 10 g |
| of which sugar | 2 g | 4 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Wash the tomatoes and chop them small. Finely chop the onion and garlic.
- For the coriander version: rinse the coriander under cold water, pick off the leaves and finely chop them.
- In a small bowl, mix the tomatoes, onion and garlic (and the coriander, if using) with olive oil, then season to taste with salt, pepper and Italian herbs.
- Halve the avocados and remove the stones.
- Place the avocado halves cut-side down on the grill and cook for 3 minutes.
- Wrap the avocado halves in foil, 2 at a time, and grill again cut-side down for about 8 minutes.
- Unwrap the avocados, spoon in the tomato filling and serve hot.
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Nutrition facts per serving (estimate)
| Calories | 130 kcal |
|---|---|
| Carbohydrates | 5 g |
| Protein | 2 g |
| Fat | 12 g |
| Fibre | 5 g |
| of which sugar | 2 g |
Frequently asked questions
Can I use grilled avocado instead of potatoes?
Yes, grilled avocado makes a satisfying, lower-carb alternative to a potato side and works wonderfully as a standalone dish from the grill.
How do I stop the avocado browning on the grill?
Wrapping the halves in foil for the second stage keeps the flesh juicy and helps reduce discolouration.
Which seasoning works best with grilled avocado?
Go classic with Italian herbs, or try fresh coriander instead. Both pair beautifully with the tomato filling.
Is this recipe suitable for vegan guests?
Yes, this recipe is completely vegan and uses only plant-based ingredients.
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