Living in mexico means avocado is plentiful and in many different forms – I particularly like this version either as a starter to any Sunday bbq or as a side family style.

Wood Grilled Avocado


  • 1 pc Avocado
  • 1 Tbsp Chili oil
  • 1 Tbsp Corn pico de gallo
  • 2 Tbsp Chimichurri
  • Letttuce mezclum

1. Slice avocado in half and remove pit
2. Add oil and salt to each half
3. Place presentation side first to grill and mark
4. Flip onto skin side to char
5. Plate and garnish with corn pico de gallo
6. Add chimichurri on the avocado salad
7. Drizzle with chili oil
8. Reserve/serve

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Corn Pico de Gallo

  • 9 oz Corn kernels
  • 9 oz Tomato cubed
  • 3½ oz Red onion chopped
  • ½ oz Cilantro chopped
  • 1 piece Serrano chili (no seeds)
  • Lime juice (to taste)
  • Salt

1. Put a pan on hig heat, when really hot add the corn kernels
2. Combine all ingredients together in a large mixing bowl
3. Reserve in the refrigerator until use