Start by dicing two cups of cherry tomatoes and one small red onion, then finely chop a handful of fresh cilantro and one serrano chili pepper. In a mixing bowl, combine these ingredients with two tablespoons of olive oil and the juice of one lime. Season with sea salt and freshly cracked pepper to taste.

Prepare your outdoor grill by heating it to a medium temperature, around 350°F to 400°F. Allow approximately 10 minutes for the grill to reach the ideal heat while you get the avocados ready for grilling.

Carefully slice two ripe avocados in half lengthwise and remove the pits. If desired, you can gently scoop out a bit of the avocado flesh to create extra space for the pico de gallo filling. Brush the cut sides lightly with olive oil.

Place the prepared avocado halves cut side down on the preheated grill. Grill for about 5 minutes, or until you see nice grill marks and the avocados are slightly softened, yet still hold their shape.

Once the grilled avocados have cooled slightly, fill each half generously with the prepared pico de gallo mixture. Sprinkle a few sea salt flakes on top to enhance the flavors.

These Grilled Stuffed Avocados are best served warm, right off the grill. Arrange them on a plate, and if you like, add a wedge of lime or a sprinkle of extra cilantro for garnish.