I eat a lot of avocado, but recently, I realized, I’ve never cooked an avocado. So I halved one, brushed it with olive oil, and put it on the grill. The result is a puffed-up version with smoky undertones, and a creamy, soft center. It’s a good way to deal with firm avocados that won’t smash up for guac. You could even turn the grilled avocados into “grilled guac,” maybe with some caramelized onions…

Grilled Avocado Salad - 2

makes 2 salads

2 avocados
1 T olive oil
salt + pepper
1/2 lemon, juiced

a few handfuls of baby arugula
1/4 c walnuts, toasted
1/4 c feta, crumbled
1 T balsamic vinegar
3 T olive oil
1 T honey
1 tsp parsley, chopped

Grilled Avocado Salad - 1

1. Heat a grill to high.
2. Brush the avocado halves (pits removed, skin on) with olive oil.
3. Grill a couple minutes then flip. They’ll puff up a little bit out of their skin.
4. Let cool a bit, and then scoop out and slice. Top with some lemon juice, salt, and pepper.
5. Using a whisk, stir together vinegar and honey, and then slowly add the olive oil until combined.
6. Toss the greens with some of the vinaigrette, a pinch of salt, feta, and the walnuts (toasted in the oven for a few minutes at 350˚ or in a pan with a little oil, and then cooled).
7. Top with avocado and some fresh parsley.