Mexican · antipasti

Grilled Guacamole with Pistachios

Name: Grilled Guacamole with Pistachios
Cook time: 45 min
Total time: 45 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 4 small avocados, split lengthwise and seed removed; 1/2 teaspoon cumin; 1 ear of corn, peeled, shucked and split in half; 2 teaspoons fresh cilantro, chopped; 2 cloves garlic, minced; 1/2 teaspoon ground red pepper; 1 teaspoon fresh ground black pepper, or to taste; 2 jalapeño peppers, split lengthwise, stem and seeds removed; 1 lime; Olive oil to brush vegetables; 1 small onion, cut into wedges; 1/2 cup shelled pistachios, toasted and coarsely chopped; 1 teaspoon salt, or to taste; 2 medium tomatoes, seeds removed and diced

“The recipe Grilled Guacamole with Pistachios could satisfy your Mexican craving in roughly 45 minutes. This recipe makes 8 servings with 353 calories, 5g of protein, and 33g of fat each. For $1.38 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe from Foodista has 17 fans. It works well as a reasonably priced hor d'oeuvre. It is perfect for The Fourth Of July. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. If you have salt, cumin, cilantro, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 82%, which is awesome. If you like this recipe, take a look at these similar recipes: for Guacamole with Pistachios, Guacamole Grilled Sandwich | Guacamole Toast, and Grilled Peaches with Mascarpone and Pistachios.”

total: 45 min
effort: Easy
serves: 8
ratings: New

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Ingredients

Serves 8

Avocadossmall, split lengthwise and seed removed4 small
Cumin½ tsp
Ear of cornpeeled, shucked and split in half1
Cilantrochopped2 tsp
Garlicminced2 cloves
Ground pepper½ tsp
Ground pepperor1 tsp
Jalapeño pepperssplit lengthwise, stem and seeds removed2
Lime1
Olive oil to brush vegetables8 servings
Onionsmall, cut into wedges1 small
Pistachiostoasted and coarsely chopped½ cup
Saltor1 tsp
Tomatoesmedium, seeds removed and diced2 medium

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

7 steps · 45 min

1
Lightly brush the avocado flesh, corn, onion, and jalapeno peppers with olive oil.
2
Place all but the avocado in a grill basket and on the grill over medium-high heat.
3
Place the avocados, cut side up, directly on the grill and cook for 2 minutes, then flip and cook, cut side down, for another 2 minutes. When finished, remove and set aside.Allow the other vegetables to cook, turning, until they are tender and lightly charred (10-12 minutes). The corn may take a few minutes longer than the other vegetables. If needed, remove the other vegetables and allow the corn to continue to cook.When the vegetables have cooled enough to touch, cut the corn off the cob, and dice the other vegetables.In a large bowl, combine the tomatoes, corn, onion, peppers, garlic, and cilantro, and toss to mix.

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