Griddled avocado with green salad and lemon dressing recipe
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
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
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 361.0kcal
- Fat
- 37g
- Saturates
- 8g
- Salt
- 0.3g
- Sugars
- 2g
of the Reference intake
Carbohydrate 4.0gProtein 3.2gFibre 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
