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Grilled Avocado Recipe

Grilled California Avocado Stuffed with Quinoa Mango Salad

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  • Author: Elaine Gordon
  • Total Time: 25 minutes
  • Yield: 8 1x
  • Diet: Vegan


This Grilled California Avocado Stuffed with Quinoa Mango Salad is a fun summer side dish or main that is vegan, gluten-free, nut-free and bursting with flavor and texture.  The warm, creamy grilled avocado offers mouthwatering flavor and a perfectly charred finish that pairs well with the refreshing and zesty quinoa mango salad.  The avocado halves are drizzled with thinned out tangy cashew cream that adds to the deliciousness.  Each spoonful is packed with healthy fats and plant-based protein.  Altogether, it's an easy and nutritious dish that is mega satisfying.


Units Scale

For the Quinoa Salad:

  • 2 cups cooked white quinoa (packed)
  • 1 ataulfo mango (also known as champagne mango at Costco), diced (3/4 cup when diced)
  • 1/2 cup fresh cilantro, large stems removed and finely diced (optional)
  • 1/2 small red onion, diced (1 cup when diced)
  • 1/2 cup salted roasted pepita seeds
  • 2 green onions, diced
  • 1 jalapeno, seeds and stem removed, finely diced

For the Quinoa Salad Dressing:

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon pure maple syrup
  • 2 limes juiced
  • 1 garlic, minced
  • 1 teaspoon salt

For the Grilled Avocado:

  • 4 newly ripe California avocados, halved and pits gently removed
  • extra virgin olive oil, maple syrup, lime juice for brushing the avocado halves
  • salt and pepper for sprinkling on the avocado halves

Optional Drizzle:


  1. Preheat grill to medium heat.
  2. In a medium-sized mixing bowl, combine the cooked quinoa, mango, red onion, cilantro (if using), pepita seeds, green onions and jalapeno.  Stir well.
  3. In a separate small bowl, whisk together the quinoa salad dressing: olive oil, maple syrup, lime, garlic and salt.  Pour the dressing overtop the quinoa salad and stir well to incorporate throughout evenly.  Set aside.
  4. Lightly brush the avocado halves (flesh side only) with olive oil, maple syrup and lime juice.  Sprinkle the avocado flesh with salt and pepper.
  5. When the grill is fully preheated, place the avocados (flesh side down) directly overtop the burners.  Keep the heat on medium heat and do not move the avocados once placed on the griddle.  After five minutes check one avocado to see if it easily lifts off.  If it does, they all should be ready to take off the grill.
  6. On a serving platter or large plate arrange the grilled avocados flesh side up.  Place two large spoonfuls of the quinoa salad in the avocado's well.
  7. If you plan to add the optional drizzle, simply whisk together the vegan sour cream and 1-2 tablespoons of water to thin it out so you can easily drizzle it overtop the avocado.  Once plated, use a spoon to drizzle the thinned out sour cream overtop each grilled and stuffed avocado half.  Serve immediately while the avocado is still warm.
  8. Leftovers can be stored in an airtight container in your refrigerator for 1-2 days.  But this dish is best when served immediately off the grill.


I cook the quinoa ahead of time and allow it to cool.  Here is my method for perfectly cooked quinoa in my Instant Pot and here is my method for perfectly cooked quinoa on my stovetop.

This recipe makes more quinoa salad than needed.  I like to serve the remaining quinoa salad on the side.  The quinoa salad keeps well in an airtight container in the refrigerator for up to 3 days.  This can be made in advance.

  • Prep Time: 20
  • Cook Time: 5
  • Category: Side Dish or Entree
  • Method: Grilled