The grilled avocado salad has been one our favorites since the first time we tasted it in a California grilling class.  It is amazing that though you only put it on the grill for a few moments, the grilling process seems to really wake up a new “earthy” flavor in the avocado.  A gas or charcoal grill will work fine but as you know we are partial to charcoal as it just gives more of a smoky flavor to your food.  Let’s get started!

PREP: 25 minutes

GRILL TIME: 1 minute



10 tomatoes, thickly sliced

4 avocados, peeled, haled & pitted

Extra-Virgin olive oil, for drizzling & adding to juice

1 red onion, sliced

Juice from ½ lemon

½ cup pine nuts

Parmiggiano-Reggiano cheese, shredded or cut into thin wafers

Freshly grated black pepper, optional


  • Preheat grill over medium heat. Cover a large tray or serving platter with tomatoes and set aside
  • In another bowl, cover the red onion slices with the lemon juice that has been mixed with a couple Tablespoons of olive oil.
  • Place avocado halves on a platter and drizzle with olive oil.  Place each half, cut side down, on a hot open grill for about 1 minute. Remove and place on top of the tomatoes arranged on tray.
  • Place onions in the empty avocado pit holes.  Drizzle the lemon juice-olive oil mixture over the top.  Sprinkle pine nuts and cheese over all and grate pepper over if desired.

Now, the best part as always . . . ENJOY!
Thank you for following!


We will be having another grilling class (possibly the last for the season) at the Lark Inn in Cottonwood Falls, Kansas on the afternoon of September 9.  For more information about our cooking classes and/or a great get-a-way in the Flint Hills of Kansas visit our web site:


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