Plancha Grilled Avocado Recipe

Preheat plancha or grill

Position a plancha, heavy cast-iron griddle, or flat skillet over high heat. Allow it to heat for 6–8 minutes until very hot and just starting to smoke lightly. If using an outdoor plancha, preheat to medium-high (about 400°F/200°C).

While the surface heats, halve the avocados lengthwise and remove the pits. Keep skins on. Use a spoon to gently loosen the flesh from the skin if you plan to remove after grilling; otherwise you can char in the skin and spoon out the flesh after grilling.

Brush the cut avocado halves lightly but evenly with the extra-virgin olive oil on the cut surface. Sprinkle the cut faces with kosher salt and freshly ground black pepper. The oil prevents sticking and encourages even char.

Place and char

Set the avocado halves cut-side down onto the hot plancha. Press gently so the cut surface makes full contact. Cook without moving for 2–3 minutes until well-marked and caramelized. Monitor closely — you want a deep golden to lightly charred surface but not burned.

Flip briefly

If you prefer some char on the skin side or want to warm through, flip the avocados skin-side down for 30–45 seconds. This step is optional; most of the flavor comes from the charred cut surface.

Transfer the grilled avocado halves to a plate, cut-side up. Immediately squeeze the lime juice over the warm flesh so it picks up the citrus flavor and resists browning.

Sprinkle the lemon zest evenly across the halves, followed by the chopped cilantro and sliced chives. Dust the flesh lightly with smoked paprika for a warm, smoky note.

Taste and adjust seasoning: scatter the flaky sea salt over the top and add a pinch more black pepper if desired.

Option A — served in skins: present the grilled avocado halves as-is with optional crumbled queso fresco, toasted corn kernels or tortilla chips, and microgreens. Guests can scoop the flesh with chips or spoon it onto bread or salads.

Option B — removed from skins: to make slices or a salad topping, scoop the charred flesh from the skin, slice or cube on a cutting board, and toss gently with the finishing ingredients before plating.

Serve immediately while warm. Grilled avocado is best eaten within 15–20 minutes of charring for peak texture and flavor.