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Griddled avocado with green salad and lemon dressing recipe

1 rating

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. See method

Serves 4
10 mins to prepare and 6 mins to cook
361 calories / serving
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

4 ripe avocados
50ml (2fl oz) olive oil, plus extra for brushing
100g (3 1/2oz) salad leaves
½ cucumber, diced
4 spring onions, thinly sliced
1 lemon, juiced

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
1485kj
361kcal 18%
Fat
37g 53%
Saturates
8g 40%
Sugars
2g 2%
Salt
0.3g 5%

of the reference intake
Carbohydrate 4g Protein 3.2g Fibre 7.7g

Method

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.

See more Summer recipes