Griddled avocado with green salad and lemon dressing

Griddled avocado with green salad and lemon dressing recipe

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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

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

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

  1. 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.
  2. 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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