---
title: Grilled Avocado Salad
description: Grilled Avocado Salad
---

[Healthy Recipes | Recipes for Healthier Cooking ](https://www.lanermc.org/community/healthy-recipes)

# [Grilled Avocado Salad](https://www.lanermc.org/community/healthy-recipes/grilled-avocado-salad)

 Written by [Lane Regional Medical Center](https://www.lanermc.org/community/healthy-recipes/author/lane-regional-medical-center) | Jun 17, 2017 3:01:00 AM

<https://www.lanermc.org/hubfs/Lanermc_January2018/Images/F964B1D9-155D-D235-07FBF2B5F23BDD5D%20(1).jpg>

 

Active time: 15 minutes;  Total time: 20 minutes;  Yield:  Serves 6

 

 

 

 

 

**Grilled Avocado Salad**

**Ingredients:**

- 3 firm, ripe avocados, peeled and halved
- 3 tablespoons extra-virgin olive oil, divided
- 3 tablespoons fresh lime juice (from 2 limes), divided
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 12 ounces multicolored cherry tomatoes, halved (about 2 cups)
- 1/4 cup fresh cilantro leaves
- 1 1/2 ounces Cotija cheese, crumbled (about 1/3 cup)
- 1/2 cup Pickled Red Onions (see recipe below)

**How to Make It:**

1. Preheat grill to medium (350°F to 400°F).
2. Brush avocado halves evenly with 1 tablespoon each of the oil and lime juice. Sprinkle evenly with 1 teaspoon of the salt and 1/4 teaspoon of the pepper.
3. Grill, cut side down, uncovered, until edges begin to char, 5 to 7 minutes. Carefully remove from grill; set aside.
4. Toss together tomatoes, cilantro, and remaining 2 tablespoons each oil and lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Let stand 5 minutes.
5. Place avocado halves, cut side up, on a platter. Top evenly with tomato mixture, Cotija, and Pickled Red Onions.

 

**Pickled Red Onions**

**Ingredients:**

- 2 tablespoons coriander seeds
- 2 tablespoons mustard seeds
- 1 red onion, sliced
- 1/4 cup red wine vinegar
- 1/4 cup white balsamic vinegar
- 2 tablespoons sugar
- 3 fresh bay leaves
- 3 fresh thyme sprigs
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper

**How to Make It:**

1. Place a small skillet over medium-high heat until hot; add coriander and mustard seeds, and cook, stirring constantly, 2 minutes or until toasted. Set aside.
2. Fill a large bowl with ice water; place onion in bowl. Soak 20 minutes. Drain; pat dry. Return onion to bowl.
3. Bring red wine vinegar and next 4 ingredients to a boil in a small saucepan over medium-high heat. Pour over onion. Let stand 5 minutes. Drain. Stir in seeds and remaining ingredients. Store in an airtight jar in refrigerator until ready to use.

*Recipe from Coastal Living*

[View full post](https://www.lanermc.org/community/healthy-recipes/grilled-avocado-salad)

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