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What happens when you cook avocado?
We’ve talked before about how and why you should grill avocados. Charring or grilling avocados produces robust, smoky flavors that linger and cut through the vegetable’s fattiness. And best of all, you don’t even need to worry about ripening your avocados—this recipe is best when they’re slightly underripe.
What can you serve charred avocado on?
We love serving this Charred Avocado Relish on turkey burgers, but it's delicious on so much more. Instead of plain smashed avocado on toast, add this relish with an egg for a smoky, savory breakfast. It’ll pair well with your next fish dish. It would even be great with flank steak. Here’s how to make it.
Charred Avocado Relish
- 3 tablespoons extra-virgin olive oil, divided
- 1 tablespoon chives, minced
- 1 teaspoon sherry vinegar
- 1 garlic clove, minced
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon table salt
- 1/4 teaspoon pepper
- 2 avocados, halved, pitted, and sliced lengthwise 1⁄2 inch thick
- Whisk 2 tablespoons oil, chives, vinegar, garlic, paprika, salt, and pepper in small bowl until combined. Set aside.
- Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking.
- Add avocado slices in a single layer and cook without moving until charred, 1 to 2 minutes. Flip the slices and repeat.
- Transfer avocado slices to cutting board and cut into 1⁄4-inch pieces.
- Add avocado pieces to bowl with vinaigrette and toss gently to combine. Serve.