California Avocado season has ended.

Wood-Grilled Avocado with Ponzu Sauce

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Wood-Grilled Avocado with Ponzu Sauce



Serves: 12

12 semi-firm Fresh California Avocados*
3/4 cup extra virgin olive oil, (6 oz.)
3 Tbsp. wasabi, or horseradish, freshly grated
Ponzu Sauce, (recipe follows)
Salt and pepper, to taste


Ponzu Sauce
(Yield: 2 cups)

1 piece kombu seaweed, (3x2 inches) or 1 piece kombu kelp, (3x2 inches)
1 1/2 cups bonito flakes, (¼ oz.)
3/4 cup + 2 Tbsp. soy sauce, (7 oz.)
3/4 cup lemon juice, (6 oz.)
6 Tbsp. mirin, (3 oz.)
2 tsp. sugar
2 tsp. rice vinegar

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


Ponzu Sauce:

  1. Combine all ingredients in a bowl and refrigerate for 1 day or up to two days. Strain well, pressing on the solids to capture all of the liquid. Discard the solids. Keep sauce refrigerated until needed.



  1. Preheat a grill pan over medium high heat. Cut each avocado in half lengthwise, seed, and peel.
  2. Brush each side of all the avocados with the olive oil. Season each with salt and pepper.
  3. Place the avocados cut side down on the grill and grill for 30 seconds to one minute to get grill marks. Turn the avocado 90 degrees and grill for an additional 30 seconds to one minute to get a crosshatch pattern. Gently flip the avocado and grill for about 30 seconds to warm up the underside.
  4. Place two avocado halves on each plate. Fill the cavities with the Ponzu Sauce (about 1 tablespoon per avocado half). Serve with freshly grated wasabi or horseradish.


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

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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About the author

Recipe courtesy of Chef Robbie Wilson, Bird Dog Restaurant, Palo Alto, CA


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