Grilled Guacamole with Pistachios

Seems like guacamole makes an appearance when you have something ready to throw on the grill. The next time you fire up the grill, go double duty and whip up a batch of grilled guacamole with pistachios. This recipe is a chunky-style guacamole that has a slightly smokey, grilled flavor and surprise crunch of pistachios.

Usually I keep my guacamole pretty simple, without a lot of ingredients (avocado and some salsa and lime juice is good for me), but I’ve been hearing a lot lately about grilled avocados and thought it would be fun to try.

My husband likes to use the grill, so it didn’t take long for my chance to check out this new-to-me avocado prep. All the other veggies added to this dip make it pretty hearty (don’t use wimpy chips for this one), and the added pistachios are a nice touch.

There’s nothing easier (or better) than slicing up an avocado and digging in, but if you can hold off for just a few minutes, try grilling them – it adds a great flavor and works well for guacamole!

Vegetarian, vegan, gluten free

Recipe for Grilled Guacamole with Pistachios:

Makes 4 cups

INGREDIENTS

• 4 small avocados, split lengthwise and seed removed
• 2 medium tomatoes, seeds removed and diced
• 1 ear of corn, peeled, shucked and split in half
• 1 small onion, cut into wedges
• 2 jalapeño peppers, split lengthwise, stem and seeds removed
• 2 cloves garlic, minced
• 1/2 cup shelled pistachios, toasted and coarsely chopped
• Juice of 1 lime
• 2 teaspoons fresh cilantro, chopped
• 1 teaspoon salt, or to taste
• 1 teaspoon fresh ground black pepper, or to taste
• 1/2 teaspoon ground red pepper
• 1/2 teaspoon cumin
• Olive oil to brush vegetables

INSTRUCTIONS

1. Lightly brush the avocado flesh, corn, onion, and jalapeño peppers with olive oil.
2. Place all but the avocado in a grill basket and on the grill over medium-high heat.
3. Place the avocados, cut side up, directly on the grill and cook for 4 minutes, then flip and cook, cut side down, for another 2 minutes. When finished, remove and set aside.
4. Allow the other vegetables to cook, turning, until they’re tender and lightly charred (10-12 minutes). The corn may take a few minutes longer than the other vegetables. If needed, remove the other vegetables and allow the corn to continue to cook.
5. When the vegetables have cooled to the touch, cut the corn off the cob, and dice the others.
6. In a large bowl, combine the tomatoes, corn, onion, peppers, garlic and cilantro, and toss to mix.
7. Add the avocado to the mixture, lightly tossing and mashing it.
8. Add the lime juice and seasonings. Mix together and adjust the seasonings, as needed.
9. Add the pistachios, toss the mixture again and serve.

Makes 4 cups