Grilled Avocado with Fruit Salsa Recipe


This dish can be a tempting, tangy appetizer, a first course, replacing boring salads, or as a surprise dessert – as you know Avocados are fruit!”

Prep Time: 20 minutes


  • 4 firm ripe Hass Avocados
  • 1/4 cup (59 mL) honey
  • 1/4 cup (59 mL) olive oil
  • 1 medium mango, peeled, pitted, and cut into 1/2-inch (1-cm) cubes
  • 1/2 lb. (277 g) strawberries, cut into 1/2-inch (1-cm) cubes
  • 1 Tbsp. (15 mL) balsamic vinegar
  • 1/3 cup (79 mL) orange juice
  • 2 Tbsp. (30 mL) lemon juice
  • Lettuce leaves, for serving


  1. Preheat the barbecue to medium-high (300 degrees F to 400 degrees F), making sure the grill is well oiled.
  2. Slice the avocados in half lengthwise and carefully remove the seeds. In a small bowl, mix together the honey and olive oil. Brush the exposed flesh with the honey–olive oil mixture, cover with plastic wrap and set aside in a cool place (do not refrigerate).
  3. In a medium bowl, combine the mango, strawberries, vinegar, orange juice, and lemon juice. Let sit for at least 20 minutes, stirring occasionally, so the flavors can blend.
  4. Grill the avocados, skin side down, for 2 to 3 minutes, or until the skin begins to lightly char and take on grill marks. Brush the flesh side of the avocados again with the honey-oil mixture and place them flesh side down on the grill for 2 to 3 minutes.
  5. With a spatula, carefully remove the avocados from the grill and place them on beds of lettuce on warm serving plates, 2 halves per person. Fill the seed cavity of each avocado half with the mango-strawberry salsa. Serve with spoons to scoop out the avocado flesh and salsa.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly..


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Since 1981, London Fruit’s mission is to provide fresh, quality Tropical Fruit from Mexico to our customers on a year-round basis, and empower our employees to ensure 100% customer satisfaction.