Grilled Avocado Toast Salad
Grilled Avocado Toast Salad
By Chadwick Boyd
Photo by Rebecca Ryan
America’s Favorite Avocado Toast Made Better By the Grill!
For all the avocado toast lovers, this grilled salad version is sure to satisfy. The bread and the avocados are grilled for delightful, smoky depth of flavor and a little char.
A quick, creamy dressing is made with half of the avocados, which is tossed with the grilled bread. Lemon and cilantro brighten everything up, creating a bed for my favorite grape tomatoes - sweet, juicy NatureSweet® Cherubs® - to sit on top. Crunchy radishes, grilled avocado slices and flake salt finish the salad off.
Chadwick’s Checklist
What you need to know before you cook.
- This recipe works with a grill or a grill pan indoors
- A wide, shallow mixing bowl works best to mix the salad together before serving
- The avocados will be brown on the edges - the avocadoes take on the smoky flavor from the grill
SERVING SIZE: 8 PREP TIME: 20 mins COOKING TIME: 20 mins
Ingredients
1 loaf country bread, sliced about 1¼-inch thick
½ cup olive oil, divided
2½ teaspoons kosher salt, divided
3 firm Avocados from Mexico, halved with pits removed, skin on
2 lemons, divided
¼ cup water
1 garlic clove
1½ cups NatureSweet® Cherubs®, halved
1 cup roughly chopped cilantro, plus leaves for garnish
¾ teaspoon dried red pepper flakes, or more per taste
⅓ cup very thinly sliced radishes
Kosher salt and freshly ground black pepper
Directions
Preheat a grill or large grill pan to medium-high heat, 425°F-450°F.
Brush the bread slices on one side with 2 tablespoons oil and season with 1 teaspoon salt. Place the bread, oil side down, on the grill. Brush the tops with 2 more tablespoons of the olive oil and season with another teaspoon of salt. Grill 5-7 minutes, or until golden and toasted. Using tongs, turn the bread over and grill another 5-7 minutes. Transfer to a large cutting board. Zest one of the lemons over the toast; set aside. Squeeze the juice from the lemon into a small bowl.
Cut the second lemon in half and place in a large bowl with the avocados. Toss with 2 tablespoons of oil to completely coat. Season lightly with salt and pepper. Using tongs, place the avocados skin side down and grill 5 minutes or until they start to bubble and brown along the edge of the skin. Place the lemon halves flesh side down and grill 1-2 minutes, or until they lightly char. Transfer both to a plate; set aside.
Remove the skin from two avocado halves and place the avocado in a blender. Add the reserved lemon juice, water and garlic. Blend on high just a few seconds. Stream in the remaining ¼ cup of olive oil and blend until completely smooth. Scrape the sides down once if needed. Add salt and pepper to taste.
Slice the bread into 1-inch cubes and place back into the large bowl. Add 1 cup Cherubs®, cilantro and red pepper flakes. Toss well. Add the avocado dressing and toss again.
Spoon the salad onto a large platter. Remove the skins from the remaining avocados, slice thinly, and arrange on top of the salad.
Sprinkle with the remaining ½ cup Cherubs® and radishes. Season with flake salt and freshly ground black pepper. Serve with the grilled lemons. Drizzle with more olive oil.
Serve immediately.
Chadwick’s Changeups
Switch things up. Have some fun! Do more.
- Drizzle each serving with Litehouse Jalapeno Ranch for an extra creamy touch
- Double the portion of the recipe for the avocado dressing. Dress up sandwiches, stir into rice, drizzle on eggs.
Copyright © 2020 Lovely & Delicious Enterprises, Inc. All Rights Reserved.
