Grilled Guacamole with Pistachios
Grilled Guacamole with Pistachios requires roughly 45 minutes from start to finish. For $1.37 per serving, you get a side dish that serves 8. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 353 calories, 5g of protein, and 33g of fat per serving. 17 people have tried and liked this recipe. This recipe is typical of Mexican cuisine. It is brought to you by Foodista. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up tomatoes, ground pepper, onion, and a few other things to make it today. With a spoonacular score of 82%, this dish is spectacular. Similar recipes include for Guacamole with Pistachios, Guacamole Grilled Sandwich | Guacamole Toast, and Grilled Peaches with Mascarpone and Pistachios.
Servings: 8
Ingredients:
4 small avocados, split lengthwise and seed removed
1/2 teaspoon cumin
1 ear of corn, peeled, shucked and split in half
2 teaspoons fresh cilantro, chopped
2 cloves garlic, minced
1/2 teaspoon ground red pepper
1 teaspoon fresh ground black pepper, or to taste
2 jalapeño peppers, split lengthwise, stem and seeds removed
1 lime
Olive oil to brush vegetables
1 small onion, cut into wedges
1/2 cup shelled pistachios, toasted and coarsely chopped
1 teaspoon salt, or to taste
2 medium tomatoes, seeds removed and diced
Equipment:
grill
bowl
Cooking instruction summary:
- Lightly brush the avocado flesh, corn, onion, and jalapeno peppers with olive oil.
- Place all but the avocado in a grill basket and on the grill over medium-high heat.
- Place the avocados, cut side up, directly on the grill and cook for 2 minutes, then flip and cook, cut side down, for another 2 minutes. When finished, remove and set aside.
- Allow the other vegetables to cook, turning, until they are 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.
- When the vegetables have cooled enough to touch, cut the corn off the cob, and dice the other vegetables.
- In a large bowl, combine the tomatoes, corn, onion, peppers, garlic, and cilantro, and toss to mix.
- Add the avocado to the mixture, lightly tossing and mashing it.
- Add the lime juice and seasoning. Mix together and adjust as needed.
- Add the pistachios, toss the mixture again and serve.
Step by step:
1. Lightly brush the avocado flesh, corn, onion, and jalapeno 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 2 minutes, then flip and cook, cut side down, for another 2 minutes. When finished, remove and set aside.Allow the other vegetables to cook, turning, until they are 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.When the vegetables have cooled enough to touch, cut the corn off the cob, and dice the other vegetables.In a large bowl, combine the tomatoes, corn, onion, peppers, garlic, and cilantro, and toss to mix.
4. Add the avocado to the mixture, lightly tossing and mashing it.
5. Add the lime juice and seasoning.
6. Mix together and adjust as needed.
7. Add the pistachios, toss the mixture again and serve.
Nutrition Information:
covered percent of daily need
