Grilled Broccoli with Avocado and Sesame

June 9, 2025

Forget everything you thought you knew about broccoli. Grilled Broccoli with Avocado and Sesame isn't some soggy side dish—it's smoky, crisp, and packed with contrast. Kissed by flame and charred to the edges, each floret becomes a little flavor bomb, with just the right crunch and deep, toasty notes that only a grill can deliver. It's not delicate; it's dynamic—made to withstand heat and still take center stage.

What takes this from a simple side to a scene-stealer is the contrast. Cool avocado, fresh cilantro, and lemon blend into a silky dressing that clings to each bite. Toasted sesame seeds and pickled jalapeños offer just the right crunch and kick. Every element plays a role—nothing wasted, nothing out of place.

Whether you're grilling for the family or making vegetables the main course, this dish adds a touch of personality to the plate. It's easy to prep, quick to finish, and built for outdoor evenings that linger long past sunset. Use it as a base for larger spreads or serve it up solo—either way, it fits right into the summer rhythm.

Nicolock helps you make the most of your backyard, including the meals shared outside. Grilled Broccoli with Avocado and Sesame is proof that vegetables on the grill can hold their own—bold, balanced, and made to be remembered.

Serves 4

Grilled Broccoli with Avocado and Sesame Ingredients

Pickled Jalapeños

• ½ cup white balsamic vinegar or unseasoned rice vinegar
• ¼ cup dry white wine or water
• 3 tablespoons sugar
• 1 tablespoon kosher salt
• 3 jalapeños, halved lengthwise, seeded

Broccoli and Dressing

• 1 avocado, halved
• 1 small garlic clove, finely chopped
• ¼ cup tahini
• 1 teaspoon finely grated lemon zest
• 7 tablespoons fresh lemon juice, divided
• ⅓ cup cilantro leaves with tender stems, plus more for serving
• 8 tablespoons olive oil, divided
• Kosher salt, freshly ground pepper
• 1 pound broccoli (about two medium heads), stems peeled, heads halved lengthwise
• 1 medium red onion, sliced into ½-inch rings
• 1 tablespoon toasted sesame seeds

Grilled Broccoli with Avocado and Sesame Directions

Pickled Jalapeños

1. Bring vinegar, wine, sugar, and salt to a simmer over medium-high heat in a small saucepan. Place the jalapeños in a small bowl or jar and pour the brine over them. Let sit until cool for at least one hour.

Do Ahead: Pickled jalapeños can be made up to one week ahead, covered, and stored in the refrigerator.

Broccoli and Dressing

1. Prepare a grill for medium, direct heat. Purée one avocado half, garlic, tahini, lemon zest, 5 Tbsp. Add ⅓ cup of lemon juice, ⅓ cup of cilantro, four tablespoons of oil, and two tablespoons of water to a blender, adding a splash of water if needed, until smooth. Season with salt and pepper.
2. Toss broccoli and onion with 2 Tbsp. of oil; season with salt and pepper. Grill, occasionally turning, until broccoli crowns are dark brown in places and stems are crisp-tender, 5–7 minutes. Let cool slightly.
3. Coarsely chop broccoli and onion. Toss in a medium bowl with the remaining 2 Tbsp. of lemon juice and 2 Tbsp. of oil; season with salt and pepper.
4. Spread tahini dressing on a serving platter and top with broccoli mixture. Drain some of the pickled jalapeños (you will have extra). To finish, top the broccoli mixture with the remaining chopped half of avocado, sesame seeds, drained jalapeños, and more cilantro.

Taken from americanmadegrills.com