The weather here has been absolutely sweltering…and I haven’t turned on the oven in days. Meals have been mostly sandwiches and salads. And the grill has been my best friend in (or out, I guess) of the kitchen.
Not that I’m complaining. I love heat and I love salads even more. So I’ve been taking this opportunity to play around with different tastes and textures in salads and came up with this gem featuring grilled California Avocados.
You might be wondering if you’ll like grilled avocado? My answer is probably YES. When warm and grilled, the buttery-ness of the avocado really shines and lends a hearty bite to this salad. Make sure you pick avocados that are JUST ripe. Too mushy and they’ll fall right through the grill.
The other stars of this dish? Grilled nectarines add sweetness and the peppery arugula is the perfect base for this refreshing, yet satisfying, salad.
If you’re a carnivore and need a little protein, simple grilled chicken is a perfect addition.
And a glass of white. Naturally. Eat al fresco and soak up summer!
- How do you know if an avocado is ripe? Check out this great guide for finding the perfect fruit!
- You can totally substitute any stone fruit in this recipe. Peaches would work great!
- Not a fan of arugula? No problem. Sub any dark leafy green, but make sure it’s a softer leaf. Baby spinach or baby greens are perfect!
Did you make this recipe?
Disclosure: I was compensated by the California Avocado Commission for the development of this recipe and this post. As always, all opinions are my own.