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Grilled Avocados with Pico de Gallo

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  • 1 large tomato, seeded and chopped, (about 1 cup)
  • 3/4 cup chopped white onion
  • 1/4 cup PLUS 1 Tbsp. fresh lime juice, divided
  • 1 jalapeno pepper, seeded and finely chopped (or to taste)
  • 2 Tbsp. fresh cilantro, finely chopped
  • 2 Tbsp. olive oil
  • 1 Tbsp. Knorr® Tomato Bouillon with Chicken flavor
  • 2 large avocados

NUTRITIONAL INFORMATION

 

Amount per serving

Calories250
Calories from Fat200
Total Fat22g
Saturated Fat3g
Trans Fat0g
Cholesterol0mg
Sodium700mg
Total Carbs16g
Dietary Fiber8g
Sugars4g
Protein3g
Calcium2%
Iron4%
Vitamin C50%
Vitamin A10%

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.


  • 1 To make pico de gallo, combine tomato, onion, 1/4 cup lime juice, jalapeno and cilantro in medium bowl; set aside.
  • 2 Combine remaining 1 tablespoon lime juice, olive oil and Knorr® Tomato Bouillon with Chicken flavor in small bowl; set aside.
  • 3 Make lengthwise then crosswise cuts into avocado flesh with butter knife, being careful not to cut through skin. Generously brush avocado flesh with Bouillon mixture.
  • 4 Grill on oiled grill rack, flesh side down, until grill marks appear, about 1 to 2 minutes. Carefully turn over; brush with any additional Bouillon mixture and grill until slightly softened, about 2 minutes.
  • 5 Arrange grilled avocados on serving platter and spoon pico de gallo evenly over top.