Exquisite Grilled Avocado Salad

It seems after a few martinis and some great conversation, some of the best recipes are concocted out of my kitchen.  My mom is visiting from Alabama and we celebrated our visit with some Chickalina Martini's (click here for recipe) and marinated some extra thick, perfectly marbled rib-eye steaks for the grill last night.

Since my mom is obsessed with avocados, I wanted to do something special for a salad and let me tell you what!  This was the best salad I have ever made (besides my smoked tomato dressing and banana salsa salad - Which I'll share in my book!) We were going nuts over this salad.  The toasted sesame seeds are the finishing touch that gives this salad it's brilliant finish.  Something about the way the
acid in the dressing, coupled with the ripe tomatoes and fresh herbs are blended with those sesame seeds.  It's brilliant if I say so myself.

This salad is beautiful and perfect for a any luncheon or before a nice meal.

 

Exquisite Grilled Avocado Salad

Serves 2

1                           Whole Avocado, Perfectly Ripe

4 oz                     Mixed Greens (2oz per person)

10                        Tom Mini Tomatoes, Quartered

3 Tbsp                 Avocado or Extra Virgin Olive Oil

1 Tbsp                 Rice Wine Vinegar

1 Tbsp                 Pomegranate Balsamic Vinegar

2 Tbsp                 Shallot, Finely Diced

2                           Fresh Basil Leaves, Chiffonade

1 Tbsp                 Fresh Italian Flat Leaf Parsley, Chopped

Pink Himalayan Sea Salt

Cracked Black Pepper

Black Sesame Seeds, Toasted

Preparations Steps:

Prepare grill to medium high heat.

Toast Black Sesame Seeds in a hot skillet for a few minutes until they become fragrant, moving around to keep from scorching.  Set aside on a plate to cool.

Slice Tom Tomatoes in quarters and place in a medium size bowl.

Dice shallots; chop Italian Parsley and Chiffonade the Basil.  Add to tomatoes.

Add Avocado Oil, Rice Wine and Pomegranate Balsamic Vinegar.  Toss together and season with Pink Himalayan Sea Salt & Fresh Cracked Black Pepper.  Set aside.

Slice Avocados in half and remove the seed.  Brush will Avocado Oil and season with Salt & Pepper.

Place Avocados on grill flesh side down and grill for 2 minutes.  Lift Avocados and check grill for apparent grill marks.  Once grill marks are formed and the flesh has turned a slight yellowish brown, remove from heat and allow to cool.

Strain tomatoes from the vinaigrette and toss with the mixed greens. 

To Plate:

·       Place mixed Greens on plate first.

·       Remove Avocado from skin by using a large spoon and scooping it out gently, careful not to tear apart.

·       Place Avocado in center of the dressed mixed greens.

·       Top Avocado salad with Tomatoes and Herbs.  Season with Himalayan Sea Salt and fresh cracked Black Pepper.

·       Garnish with the Black Sesame Seeds all over salad.

((Note:  Extra Virgin Olive Oil can be used in place of Avocado Oil, and regular Sea Salt can be used in placed of Himalayan Sea Salt.)