GRILLED AVOCADOS WITH PICO DE GALLO

When it comes to grilling fruits and veggies, I like to think outside the box—grilling eggplant, whole Vidalia onions, or even peaches. One of my very favorite foods to grill has to be avocados. Sliced in half, brushed with lime juice, and topped with pico de gallo, they are bound to become your new favorite as well. Plus, they sure make for an impressive presentation!

4 ripe avocados, pitted and halved

Juice of 2 limes, divided

Olive oil

Salt and freshly ground black pepper to taste

1 medium tomato, diced

1 onion, finely chopped

½ jalapeño pepper, seeded and chopped

2 sprigs fresh cilantro, finely chopped

Makes 8 servings

1. Set the outdoor grill to medium-high heat.

2. Brush the avocado halves with the lime juice, reserving 1 tablespoon, and then brush them with the olive oil. Sprinkle with salt and pepper. Place the avocados flesh side down on the hot grill over indirect heat for 5 to 7 minutes until grill marks are visible.

3. Make the pico de gallo by tossing together the tomato, onion, jalapeño, cilantro, and the remaining 1 tablespoon of lime juice. Season with salt and pepper to taste.

4. Remove the avocados from the grill, and fill each pit hole with pico de gallo.

MAKE IT AHEAD: Make the pico de gallo up to two days in advance. Grill the avocados just before serving.