Serve grilled avocado pieces on top of the skin, with a sprinkling of seasoning.
Grilled avocado: why not? Grilling gives them a bit of extra flavor plus crisps the surface so pieces are more likely to stay intact. Serve in their jackets sprinkled with seasoning salt or furikake, or add the chunks to a salad. Important note: the avocados need to be just-ripe, not hard but definitely not mushy, to hold their own on the grill.
Ingredients:
Ripe avocados (see note above)
Olive oil for brushing
Seasoning salt or other condiment as desired
Quarter a ripe avocado (removing the pit), brush surfaces with oil and grill with skin on.
Method: cut the ripe avocados into quarters without peeling. One of the quarters will have the pit stuck in it; carefully scoop it out with a spoon. Brush the interior surface with olive oil and grill until lightly charred. The skin will slip off easily when done; you can discard it or use it to serve the individual pieces.
