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Grilled, Vegetarian

Grilled avocado with marinated tomato salad

Grilled avocado with marinated tomato salad
(Ricardo DeAratanha / Los Angeles Times)

For many of us, summer doesn’t officially commence until we fire up the grill. This is the season of outdoor parties and cookouts, as those of us self-professed grill masters and weekend warriors deftly show off our live-fire cooking skills ... Read more

Total time: 25 minutes, plus marinating time | Serves 4

Marinated tomato salad

  • ¼ cup olive oil
  • 2 tablespoons sherry vinegar
  • 1 tablespoon Dijon mustard
  • ½ teaspoon salt
  • Freshly ground black pepper
  • ¼ red onion, very thinly sliced lengthwise
  • 6 large basil leaves, very thinly sliced
  • 2 tablespoons capers, drained and crushed
  • 2 garlic cloves, minced
  • 2 pints ripe grape or cherry tomatoes, halved

Step 1In a non-reactive bowl, whisk together the oil, vinegar, mustard, salt and several grinds of black pepper. Stir in the onion, basil, capers and garlic. Gently fold in the tomatoes. Cover and refrigerate at least 3 hours before serving, up to overnight.

Grilled avocado and assembly

  • 2 large ripe avocados
  • 2 to 3 tablespoons mayonnaise
  • Salt and freshly ground pepper
  • Prepared marinated tomato salad

Step 1Halve the avocados and discard the seeds. Brush the cut interior of the avocados with a layer of mayonnaise (this will also keep them from browning before grilling). Season each half with a sprinkling of salt and a couple grinds of pepper.

Step 2Heat a grill over medium-high heat until hot.

Step 3Place the avocados, cut-side down on a grill rack. Grill the halves for a couple of minutes. Using tongs, rotate the halves slightly for good grill marks and grill for another couple of minutes. Remove to a serving platter, cut-side up.

Step 4Spoon the tomato salad over the avocados and serve immediately.


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Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

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