Pick avocados that yield slightly to pressure but still hold their shape. Too soft and they fall apart; underripe and they stay waxy. Halve lengthwise, remove the pit, and keep the skin on — it holds everything together on the grill. Brush the cut side generously with olive oil to prevent sticking and get good grill marks. Squeeze lemon or lime juice over the cut surface to brighten flavor and slow browning. Season with salt and pepper right before grilling. Have your toppings ready before you start — avocados cook fast and are best served straight off the heat.

Set up your grill for direct heat over medium heat. Lightly oil the grates. Place avocado halves cut-side down directly on the grate and do not move them. Grill for 3 to 5 minutes. Check at 3 minutes by lifting one half gently — look for golden-brown grill marks and flesh that appears heated through. The skin side should feel warmer and slightly soft when pressed. Remove once grill marks are visible and the avocado is heated through. No need to flip unless you want extra warmth.

Grilled avocado is done when the cut side has clear grill marks and the flesh is warmed through and noticeably creamier. The skin should hold its shape. Serve immediately — avocado browns and softens quickly off the grill. Top right away with herbs, cherry tomatoes, lemon, toasted nuts, or a grain salad spooned into the hollow. Avoid overripe avocados, which go mushy on the grill. Always oil the cut surface or the flesh will stick and tear. Do not grill on excessively high heat or the outside will char before the inside warms through.