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light-meals

Green Goddess Grilled Avocado Salad

Because none of us can get enough avocados!

15 4
Green Goddess Grilled Avocado Salad | DonalSkehan.com, Because none of us can get enough avocados!

light-meals

Green Goddess Grilled Avocado Salad

Because none of us can get enough avocados!

Thursday, March 31, 2016
US / METRIC

For the salad:

2½ large firm and ripe avocados

3 baby gem lettuce, leaves broken off

200g cherry tomatoes, halved

A good handful of coriander leaves

1 red onion, finely sliced

Sea salt and ground black pepper

Rapeseed oil, for brushing

For the dressing:

½ ripe avocado

A small handful of fresh chives

2 tbsp white wine vinegar

2-3 tbsp extra virgin olive oil

1 garlic clove

Juice of ½ lime

1 tsp hot sauce

For the salad:

2½ large firm and ripe avocados

3 baby gem lettuce, leaves broken off

200g cherry tomatoes, halved

A good handful of coriander leaves

1 red onion, finely sliced

Sea salt and ground black pepper

Rapeseed oil, for brushing

For the dressing:

½ ripe avocado

A small handful of fresh chives

2 tbsp white wine vinegar

2-3 tbsp extra virgin olive oil

1 garlic clove

Juice of ½ lime

1 tsp hot sauce

Food processor

Griddle pan

 

15 mins
Serves 4

Essentially a deconstructed guacamole, this salad takes the key elements of the classic Mexican dip and puts them front and centre. Grilling the avocados provides a smoky note but it is essential you use firm and ripe avocados that won’t leave you with a mushy hot mess. The dressing is smooth, creamy and vibrantly green, perfect for those days when only virtuous will do!

 

 

Slice the avocados in half, remove the stone and scoop out the flesh.
Place one avocado half along with all the ingredients for the dressing in a food processor and blitz until smooth. You should be left with a runny dressing but if you find it becomes too thick, loosen with a few tablespoons of extra virgin olive oil.
Place a griddle pan over a medium high heat. Brush the remaining avocados with a little oil and then place on the pan to grill for 2-3 mins either side or until they have deep char marks.
Remove from the pan, allow to cool and split the avocado halves in quarters.
Arrange the remaining salad ingredients on a serving platter and top with the grilled avocado quarters. Drizzle over the salad dressing and serve.
15 mins
Serves 4

Ingredients
US / METRIC

For the salad:

2½ large firm and ripe avocados

3 baby gem lettuce, leaves broken off

200g cherry tomatoes, halved

A good handful of coriander leaves

1 red onion, finely sliced

Sea salt and ground black pepper

Rapeseed oil, for brushing

For the dressing:

½ ripe avocado

A small handful of fresh chives

2 tbsp white wine vinegar

2-3 tbsp extra virgin olive oil

1 garlic clove

Juice of ½ lime

1 tsp hot sauce

For the salad:

2½ large firm and ripe avocados

3 baby gem lettuce, leaves broken off

200g cherry tomatoes, halved

A good handful of coriander leaves

1 red onion, finely sliced

Sea salt and ground black pepper

Rapeseed oil, for brushing

For the dressing:

½ ripe avocado

A small handful of fresh chives

2 tbsp white wine vinegar

2-3 tbsp extra virgin olive oil

1 garlic clove

Juice of ½ lime

1 tsp hot sauce

You'll Need

Food processor

Griddle pan

 

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