Grilled Avocados with Cilantro Aioli

As if avocados weren’t dreamy enough – adding hint of grill flavor takes this creamy fruit to new heights. Coupled with a flavorful aioli (a simple garlicky mayo that I laced with fresh cilantro), this makes an excellent appetizer, side dish, snack, or clever addition to sandwiches and salads.

Truth be told, I smashed up one of these halves (with the mayo) and spread it on a toasted baguette. Wowza - one of the more awesome things I've had in a while. And I taste a LOT of things.

Want a vegan version? Swap vegan mayonnaise (typically soy-based) for regular mayonnaise and, voila! It's a vegan dish!

Want to mix up the aioli? Try using basil or parsley (or both) instead of the cilantro. You can also add chopped scallions for a sweet onion flavor. Plan on loving this aioli - you can use the flavorful mayo on all kinds of things - in sandwiches and on grilled and roasted chicken, seafood, steak, burgers, and vegetables.

Grilled Avocados with Cilantro Aioli

For the cilantro aioli:
1/2 cup mayonnaise of choice (regular, light, soy, etc.)
2 tablespoons chopped fresh cilantro
1 clove garlic, grated
Pinch of cayenne pepper
Salt and freshly ground black pepper
For the grilled avocado:
2 ripe avocados (I prefer California avocados)
1 lime or lemon, halved
1 tablespoon olive oil

To make the aioli, combine the mayonnaise, cilantro, garlic, and cayenne pepper and mix well. Season to taste with salt and black pepper. Refrigerate until ready to serve.
To make the avocados, preheat an outdoor grill or stovetop grill pan to medium-high.
Halve the avocados and remove the pits. Drizzle the flesh with fresh lime or lemon juice and brush with olive oil. Brush the grill grate or grill pan with olive oil.
Place the avocados, cut side down, on the hot grill and cook for 2 to 3 minutes, until lightly charred. Season to taste with salt and pepper. Serve the avocados with the cilantro aioli spooned inside (I like to serve extra aioli on the side).

Serves 4