Grilled California Avocado Salad Recipes

MY FAVORITE AVOCADO SALAD

Steps:

• Drizzle lemon juice over avocados. In a serving bowl, combine salad greens, tomatoes, onion, walnuts and avocados. Whisk together dressing ingredients; pour over salad. Toss to coat.

GRILLED CALIFORNIA AVOCADO SALAD

Steps:

• Prepare charcoal, gas grill, or stove-top grill pan.
• Halve the avocado (keeping it in its shell) and remove the pit.
• Lightly brush cut sides with garlic-flavored olive oil.
• Grill halves (cut side down) until lightly marked, about 3-5 minutes.
• Toss greens lightly with garlic-flavored olive oil and mound on plates.
• Gently scoop the avocado out of the shell (keeping it in one piece) and place on top of the greens
• Fill the avocado cavity with salsa, and sprinkle with the herbed goat cheese. (we used Boursin).
• Garnish with finely-chopped yellow tomatoes.

GRILLED LOBSTER AND AVOCADO SALAD

Steps:

• In a medium bowl, whisk the mustard, shallots, vinegar and lime juice. Slowly whisk in the grapefruit oil and the extra-virgin olive oil. Do not worry if the dressing is not perfectly emulsified. Stir in the herbs, salt and pepper. Set the vinaigrette aside.
• Bring a large pot of salted water to boil.
• Preheat grill to high or preheat the broiler.
• Cut the avocado in half lengthwise. With a spoon carefully remove the avocado meat. Reserve the shells. Cut the avocado into 1/3-inch dice and place in a mixing bowl. Add lime juice and cover closely with plastic wrap.
• Remove the lobster meat from tail and parboil for 1 minute or until no longer translucent. Place lobster meat on the grill basting with butter just long enough to get a little grill flavor (about 1 minute per side). If cooking indoors, broil until lightly golden.
• Remove lobster from the grill and dice into approximately the same sized cubes as the avocado.
• In a large bowl, gently mix the avocado, lobster, red bell pepper, jicama and onion. Drizzle in half of the vinaigrette and carefully stir to mix evenly. Taste for seasoning and add more dressing or salt or pepper, as needed. Generously stuff the avocado shells. This can be prepared a few hours in advance and refrigerated.
• Place a bed of butter lettuce on chilled salad plates and place avocado half in center of plate. Scatter the lettuce with pine nuts, onion and tomatoes. Drizzle remaining vinaigrette over salad. Serve immediately.

GRILLED CALIFORNIA AVOCADO CHICKEN

Steps:

• In a medium sized bowl whisk the balsamic vinegar, honey, garlic, olive oil, Italian seasoning, and salt and pepper. Add the chicken breasts and coat. Marinate for 30 minutes.
• Meanwhile, in a small bowl add the avocado, tomato, basil and salt and pepper to taste. Set aside.
• Heat the grill to medium high heat. Grill the chicken on each side about 6 minutes or until cooked throughout and no longer pink. Top with mozzarella cheese and avocado, tomato basil mixture. Drizzle with balsamic vinegar and serve immediately.

GRILLED SEASONAL SALAD WITH AVOCADO DRESSING

Steps:

• For the grilled seasonal salad: Prepare a grill for high heat.
• Brush the corn, cabbage and green onions with vegetable oil and season with salt and pepper. Grill the corn, cabbage, green onions and poblanos until charred and blistering, 4 to 5 minutes a side for the corn and onions, 10 minutes for the poblanos (turning throughout) and 10 to 15 minutes a side for the cabbage. Using a grill basket or by skewering, grill the strawberries for 1 to 2 minutes per side. Set the vegetables and strawberries aside to cool.
• For the avocado dressing: In the meantime, scoop the avocado flesh into the bowl of a food processor. Add the olive oil, vinegar, cilantro, lime zest and juice, garlic and some salt and pepper and process until smooth. Adjust the seasoning if necessary.
• When cool, rough-chop the cabbage. Remove the skins, seeds and ribs from the poblanos and cut into thin strips. Slice the green onions. Next, cut the corn kernels from the cobs over a towel to capture the kernels easily. Place all the veggies and the strawberries into a large bowl. Pour the avocado dressing over top and toss to coat. Season again with salt and pepper if necessary.

GRILLED AVOCADO, TOMATO, RED ONION SALAD

Steps:

• Preheat a grill over medium heat.
• Cover a large tray with tomato quarters, and set aside.
• Place avocado halves in a bowl and drizzle with olive oil. Place each half on a hot open grill for about 30 to 45 seconds. Remove and place on top of the tomatoes arranged on tray. Drizzle with olive oil again.
• In another bowl, cover the red onion slices with the juice from the lemon half and olive oil. Place onions in the empty avocado pit holes. Cover with the lemon/olive oil mix. Then, top with pesto, distributing generously on all sides. Sprinkle pine nuts and cheese on top, to taste.