An elegant vegan BBQ salad, side, or light main, that's perfect for eating al fresco and for those with special diets as this dish is gluten-free, dairy-free and nut-free. This easy summer recipe involves barbecuing avocado, which really brings a delicious smokiness to this nutritious fruit.
- Heat a griddle pan or barbecue until smoking. Halve the avocados and remove the stones but keep the skins on. Brush the flesh with olive oil and place flesh side down on the hot griddle or barbecue. Cook for 2-3 minutes or until char lines appear.
- Meanwhile, prepare the salad by combining the leaves, cucumber and spring onions. Whisk the olive oil with the lemon juice and season to taste. Toss the salad with the dressing and serve with the avocados while still warm.
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