Grilled California Avocado Salad

Grilled California Avocado Salad Recipe - Delicious and Healthy Dish for Lunch or Dinner

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 5 minutes | Servings: 2

Introduction

Grilled California Avocado Salad is a delicious and healthy dish that combines the creamy texture of ripe avocado with the smoky flavor of grilling. This salad is perfect for a light lunch or as a side dish for a summer barbecue.

History

The Grilled California Avocado Salad is a modern twist on the classic avocado salad. Avocados have been a staple in California cuisine for decades, and grilling them adds a new dimension of flavor to this popular dish.

Ingredients

1 ripe california avocado
0.33 cup garlic-flavored olive oil
Seasonal baby greens with radicchio
0.5 cup good-quality chunky tomato salsa
6 oz (170 g) crumbled goat cheese
0.5 cup finely-diced yellow tomatoes

How to prepare

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

Variations

You can customize this salad by adding grilled shrimp or chicken for extra protein, or by adding different types of cheese such as feta or blue cheese.

Cooking Tips & Tricks

When grilling the avocado, make sure to brush it with garlic-flavored olive oil to enhance the flavor. Be careful not to overcook the avocado, as it can become mushy. Tossing the greens with olive oil before serving adds a nice touch of flavor.

Serving Suggestions

Serve the Grilled California Avocado Salad as a light lunch or as a side dish for grilled chicken or fish.

Cooking Techniques

Grilling the avocado adds a smoky flavor to the salad, but you can also roast the avocado in the oven if you prefer.

Ingredient Substitutions

If you don't have goat cheese, you can use feta or blue cheese as a substitute. You can also use cherry tomatoes instead of yellow tomatoes for a pop of color.

Make Ahead Tips

You can prepare the avocado and grill it ahead of time, but assemble the salad just before serving to prevent it from becoming soggy.

Presentation Ideas

Serve the Grilled California Avocado Salad on a bed of mixed greens for a colorful and appetizing presentation.

Pairing Recommendations

This salad pairs well with a crisp white wine or a light beer, such as a pilsner or pale ale.

Storage and Reheating Instructions

This salad is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 1 day. Reheat gently in the microwave or enjoy cold.

Nutrition Information

Calories per serving

Each serving of Grilled California Avocado Salad contains around 300 calories.

Carbohydrates

Each serving of Grilled California Avocado Salad contains approximately 10 grams of carbohydrates.

Fats

The main source of fat in this salad comes from the avocado and olive oil, with each serving containing around 20 grams of fat.

Proteins

This salad is a good source of protein, with each serving containing approximately 8 grams of protein from the goat cheese.

Vitamins and minerals

Avocados are rich in vitamins and minerals, including vitamin K, vitamin C, vitamin E, and potassium. This salad also contains calcium and iron from the goat cheese.

Alergens

This recipe contains dairy from the goat cheese, so it may not be suitable for those with dairy allergies.

Summary

Overall, Grilled California Avocado Salad is a nutritious and delicious dish that is high in healthy fats, vitamins, and minerals.

Summary

Grilled California Avocado Salad is a flavorful and nutritious dish that is perfect for a light lunch or as a side dish for a summer barbecue. With its creamy avocado, tangy salsa, and savory goat cheese, this salad is sure to be a hit with your family and friends.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe. It was a warm summer day in California, and I was visiting my dear friend Maria at her beachfront home. We were sitting on her patio, sipping iced tea and enjoying the ocean breeze when she brought out a platter of the most delicious looking grilled avocado salad I had ever seen.

Maria had a talent for cooking that was unmatched, and she always seemed to have a new and exciting recipe up her sleeve. She explained to me that she had learned this particular dish from a local chef who had shared his secrets with her during a cooking class she had taken.

As I took my first bite of the salad, I was immediately struck by the combination of flavors. The creamy avocado, smoky grilled vegetables, tangy vinaigrette, and crunchy toasted almonds all worked together in perfect harmony. I knew right then and there that I had to learn how to make this dish myself.

Over the next few days, Maria and I spent hours in her kitchen experimenting with different ingredients and techniques until we had perfected the recipe. We grilled the avocados until they were just slightly charred, roasted the bell peppers and corn until they were tender and sweet, and whisked together a simple vinaigrette made with olive oil, balsamic vinegar, and a touch of honey.

The key, Maria explained to me, was to let the flavors of the ingredients shine through without overpowering them with heavy seasonings or sauces. She showed me how to layer the grilled vegetables and avocado slices on a bed of mixed greens, drizzle the vinaigrette over the top, and sprinkle the toasted almonds for an added crunch.

After that day, I made the Grilled California Avocado Salad for every family gathering, potluck, and dinner party I attended. It became my signature dish, and I took great pride in sharing it with my friends and loved ones.

Years passed, and I continued to make the salad, each time adding my own twist or variation to the recipe. Sometimes I would add grilled chicken or shrimp for a heartier meal, or swap out the almonds for toasted pecans or walnuts. No matter how I changed it up, the salad always remained a crowd favorite.

As I grew older, I began to pass the recipe down to my own grandchildren. I taught them the importance of using fresh, locally sourced ingredients, and encouraged them to experiment with different flavors and textures to make the dish their own.

One summer, my granddaughter Lily came to visit me, and I decided to teach her how to make the Grilled California Avocado Salad. We spent the entire afternoon in the kitchen, laughing and chatting as we grilled the vegetables, tossed the salad, and plated it up with a sprinkle of fresh herbs on top.

As we sat down to enjoy our creation, I watched as Lily took her first bite and her eyes lit up with delight. She told me it was the best salad she had ever tasted, and I knew that I had passed on a tradition that would continue for generations to come.

Now, whenever I make the Grilled California Avocado Salad, I think back to that warm summer day in Maria's kitchen and the joy of discovering a new recipe that would become a treasured family favorite. I am grateful for the memories and moments shared over this simple dish, and I hope that it will continue to bring happiness and nourishment to those who taste it in the years to come.