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.
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.
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 Litehouse Purely Balanced Cilantro Lime 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!