This article was last updated on April 16, 2022
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Aida Mollenkamp is a California-based chef, traveler, and author. You can find her online at Salt & Wind, a food and travel resource for those out to taste the world. Today, she’s sharing her healthy and delicious recipe for Grilled Avocado Salad. Take a look.
Hi, friends! It’s Aida, the creator of Salt & Wind, where we think up recipes inspired by our favorite places. I’m a California girl, born and raised, and some of my most-loved recipes come from the Golden State. This is a recipe that I highly recommend making before summer is over.
This salad is like the little black dress of recipes. The dressing is a classic, dating back a hundred years or so (no joke; it was created at San Francisco's Palace Hotel back in 1923). And, while the original dressing is amazing, I nixed the dairy so that it’s vegan-friendly. I use it everywhere from salads to sandwiches to grain bowls. But promise me one thing: You’ll try the whole deal, grilled avocado and all — because it’s brilliant, elegant, and easy.
Grilled Avocado Salad With Green Goddess Dressing
For the dressing:
1 firm-ripe avocado
1 bunch (about 1/2 oz.) fresh chives
2 tbsp fresh flat-leaf Italian parsley leaves
1 tbsp fresh tarragon leaves
1/4 cup white balsamic or champagne vinegar
2 tbsp freshly-squeezed lemon juice
1 garlic clove
Salt and freshly ground black pepper
Pinch of sugar
For the Salad:
1 pint (about 1 1/2 cups) grape or cherry tomatoes, halved
Extra virgin olive oil
1 small shallot, halved and sliced paper-thin
3 firm-ripe avocados, halved
1/2 lb (about 3) mini Romaine lettuce bunches, ends trimmed and leaves separated
1 ear of corn, shucked and kernels cut off
1/4 cup roasted and salted pepitas (shelled pumpkin seeds) or sliced almonds
For the dressing:
1. Combine all the dressing ingredients in a food processor or blender, add a pinch of salt, a few cranks of freshly ground black pepper, 1/3 cup of water, and process until smooth, about one minute.
2. Taste and add more seasoning as desired. Add enough water that the dressing is pourable and just coats a lettuce leaf. (Dressing can be made up to 12 hours ahead of time; store refrigerated until ready to use.)
For the Salad:
1. Heat a grill or grill pan to medium heat (about 350°F). Meanwhile, toss the tomatoes with a drizzle of olive oil, a pinch of salt, and some freshly ground black pepper.
2. If the shallots are really strong, soak them in ice water for five minutes to reduce the bite, then drain off the water before using.
3. When the grill is hot, brush the cut sides of the avocado with olive oil and season with salt and pepper. Then, place cut side-down on the grill and cook until grill marks show up and the avocado just starts to soften, about 2-3 minutes.
4. Remove the avocado from the grill and peel. Assemble the salad by arranging the lettuce and then the avocados on a serving plate. Scatter drained tomatoes, drained shallots, corn, and pepitas over the top and serve with dressing on the side.
Will you be trying this recipe?
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