Grilled Avocado Salad with Flame-Kissed Tomatoes and Corn

Avocad-oh-yeah! That’s what I exclaimed upon the discovery that avocados can be grilled.  Not only can this creamy green fruit be grilled, it should be tossed on the grates from time to time to bring a smoky flavor dimension to dishes that use smashed, sliced or halved avocadoes like guacamole or avocado toast. But, today I’m sharing an easy salad recipe that takes advantage of that sad little empty space when an avocado is cut down the middle and the pit is plucked out -- Grilled Avocado Salad with Flame-Kissed Tomatoes and Corn.

Grilling the avocados for this salad (or any other recipe) is amazingly easy. The least messy way to grill avocados is to slice a ripe fruit in half length-wise and remove the large seed, leaving the peel intact. In this method, the avocados are grilled face down and grate marks form only on the flat side. But, by leaving the skin on, they are easier to handle on the grill with tongs and won’t fall apart into a mushy mess. With a firmer fruit, you can peel and grill on both sides, but they can still be fragile to handle.

Grilled Avocados

Smoky taste and a unique presentation aside, another perk of grilling avocados is that leftovers stay good and green for a few days in the refrigerator.  That’s because the exposed flesh has been brushed liberally with olive oil before grilling. This creates a seal that prevents both sticking to the grill and oxidization. There is no fate worse than setting an avocado aside for an hour and coming back to brown yuck.

 To make the most of that little missing spot in the middle of avocado halves, I filled it with a medley of corn and tomatoes that were also prepared on the grill. I’ve found that the thicker skin of little NatureSweet® Glorys® tomatoes can stand up to the heat of being skewered and dropped straight on the grates. I remove the husk and silks from corn and also grill right above the flames in order to get just a little bit of that smoky char.

Grilled Avocado Salad with Flame-Kissed Tomatoes and Corn

Every salad needs a good base of lettuce and I am a fan of the mighty array of leaves found in the produce department pre-packaged by Fresh Express and ready to go. As a lover of leafy green things, I like to try a new salad mix or salad kit every week. This week I picked Tender Ruby™ Reds as the foundation for my showy salad, it’s a sweet and delicate blend of baby red butter lettuce and baby spinach. The creamy deliciousness of OPA by Litehouse Avocado Cilantro Greek Yogurt Dressing was the perfect drizzle fo’ shizzle! Creamy avocado and cilantro pair up with cotija cheese in this versatile, lower-calorie dressing that is swoon-worthy atop salads, tacos, and wraps.

I had leftover grilled avocados, so the next day I chunked them up and skewered them hard boiled eggs for whole different salad spin. My kids loved this!

Grilled Avocado Salad with Flame-Kissed Tomatoes and Corn

Serves 4 | Finish in 25 minutes
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Flame-kissed avocados? Yes! Find out how to grill avocados, along with corn and tomatoes to make an amazing under 30 minute salad to kick off grilling season.

Ingredients

2 large avocados, ripe but still with some firmness

2 tablespoons olive oil

1 tablespoon Tajin chili and lime seasoning

1 teaspoon ground black pepper

2 ears fresh corn

1 pint NatureSweet® Glorys® tomatoes

¼ cup chopped fresh cilantro

4 to 6 ounces Tender Ruby™ Reds salad blend from Fresh Express

 ½ cup OPA by Litehouse Avocado Cilantro Greek Yogurt Dressing

Directions

Pre-heat grill to approximate 400F degrees or grill pan to medium-high.
Using a sharp knife, slice avocados in half lengthwise and gently twist to separate. Leave the peel on but use a spoon to gently remove and discard the pit.
Remove husk and silks from corn and place tomatoes on a skewer.
Brush cut side of avocado, corn and tomatoes with olive oil. Season with Tajin and pepper.
Place avocado (cut side down), corn and tomato skewers on grates.
Avocado should take about 3 to 4 minutes to get a good sear. You can press down lightly for a few seconds to lock in some good grate marks before removing.
Tomatoes will take about 4 to 5 minutes to grill, flip them halfway and remove when softened but not burst. If heat is too intense, finish grilling on the indirect heat rack of the grill or prop up the skewers on two bricks over grates.
Corn will need to be rotated a couple times on the grill and should be finished in approximately 12 minutes or when turning golden brown and getting a few char marks in areas.
Let vegetables cool for 5 to 10 minutes. Shear corn off the cob and toss with grilled tomatoes and chopped fresh cilantro.
Set grilled avocados cut side up on a bed of lettuce. Pile up tomato mixture evenly among the center wells, allowing any remainder to fall over the sides onto the lettuce.
Drizzle with salad dressing and serve immediately.


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