Grilled California Avocado Salad |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Large avocados are recommended for this recipe. A large Haas avocado averages about 8 oz (here in Miami - our avocados have a tendency to be a bit larger). Adjust the the quantity accordingly. This is easy, tastes great, & has that WOW factor! It is an elegant first course that combines with baby greens, a spicy salsa and a delicious herbed goat cheese. Provided by the California Commission with a couple of tweaks. Ingredients:
1 ripe fresh california avocado (about 8 oz) |
1/3 cup garlic-flavored olive oil |
seasonal baby greens with arugula |
1/2 cup good-quality spicy chunky salsa |
6 ounces crumbled goat cheese (we used boursin) |
1/2 cup finely-diced yellow tomatoes |
Directions:
1. Prepare charcoal, gas grill, or stove-top grill pan.
2. Halve the avocado (keeping it in its shell) and remove the pit.
3. Lightly brush cut sides with garlic-flavored olive oil.
4. Grill halves (cut side down) until lightly marked, about 3-5 minutes.
5. Toss greens lightly with garlic-flavored olive oil and mound on plates.
6. Gently scoop the avocado out of the shell (keeping it in one piece) and place on top of the greens
7. Fill the avocado cavity with salsa, and sprinkle with the herbed goat cheese. (we used Boursin).
8. Garnish with finely-chopped yellow tomatoes.
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