Inspiring healthier eating one dish at a time

Grilled Stuffed Avocado Salads

Disclosure:  I received free samples of California Avocado mentioned in the post.  By posting this recipe I am entering a recipe contest sponsored by California Avocado and am eligible to win prizes associated with the contest.  I was not compensated for my time.

Have I mentioned that I love avocados?  On those rare nights when everyone is out, and I don’t have to cook, I’ve been known to whip up a bowl of guacamole and grill up a few corn tortillas, and call that dinner.  If I’m feeling especially hungry, I might open a can of black beans for extra protein.  And if it’s summer, and I have pickled vegetables on hand, I’ll add those.  Even though I’ve always known they are a healthy fruit (yes, fruit), I used to feel kind of guilty about eating an entire avocado’s worth of guacamole.   But then I really looked into it, and you know what – avocados are really good for you!  (of course you don’t have to eat an entire avocado yourself, but in case you want to…)

Here are the stats for 1 medium avocado (about 1 cup slices): 

Calories:  234

Fat:  21grams (but 17g of it is heart healthy, mostly monounsaturated fat)

Cholesterol:  0mg (that’s zero not OMG, but OMG that’s healthy!)

Sodium: 10mg (practically nothing)

Potassium:  708mg (wow!  That helps to lower your blood pressure)

Carbohydrate:  12g (less than a slice of bread)

Sugar:  1g (why bother counting?)

Fiber 10g (super great!)

Protein:  3g (not that much, hence the beans)

It also has 20% of the daily value for vitamin B-6, and 24% of vitamin C!  Can you say SuperFood?!

In addition to their health benefits, avocados are so versatile.  A few slices make a nice addition to an omelet for brunch, and of course, they’re great as a snack or appetizer with chips and salsa.  I think avocados look so pretty when served as part of a salad, and just cut in half.  They make a beautiful addition to any summer cookout table, and that’s perfect because they’re in season from spring until the end of summer.

Grilled Stuffed Avocado Salads|Craving Something Healthy


When I saw that the California Avocado Commission was sponsoring a Recipe Redux recipe contest, I jumped at the chance to share one of my favorite summer salads.  I love this grilled avocado salad because it’s a show stopper – so colorful and beautiful.  Most of the ingredients are grilled ahead of time, so it’s also easy, and everyone gets their own individual portion – kinda fancy :)!

Grilled Stuffed Avocado Salads|Craving Something Healthy



Grilled Stuffed Avocado Salads

Yield: 4 servings

Vegetables can be grilled and salad assembled several hours before serving. If holding grilled avocados, brush with a little extra lime juice, and put halves together to prevent browning. Stuff avocados just before serving.


  • 2 ripe avocados, each cut in half and pits removed
  • 2 medium ears of fresh sweet corn, husked
  • 1 medium tomato, diced
  • 1/2 medium red onion, cut into 2 or 3 thick slices
  • 1/2 cup black beans (rinsed)
  • 1/2 cup loosely packed cilantro, chopped
  • 1/2 jalapeño pepper, seeds and membrane removed, minced (optional)
  • 4 Tbs lime juice from 1 large lime (divided)
  • 3 Tbs olive oil (divided)
  • 1/8 tsp cumin
  • kosher salt
  • 1 corn tortilla


Heat grill to medium-high heat.

Spray tortilla with cooking spray, or lightly brush with olive oil. Sprinkle lightly with salt.

Squeeze lime juice from 1/2 lime (about 2 Tbs) over avocado halves. Brush avocado, onion slices, and corn with half of the olive oil. Lightly salt avocado halves.

Grill vegetables and tortilla until slightly charred and softened. Avocado halves should be grilled flesh side down, and will only need 1-2 minutes until charred.

Remove vegetables and tortilla from grill and let cool.

Cut tortilla into quarters and set aside for garnish (it may be easier to cut with scissors if warm)

When cool enough to handle, cut kernels from corn and place in a mixing bowl.

Cut onion into diced size pieces and add to bowl.

Add diced tomato, black beans, cilantro and jalapeño (if desired).

Toss all vegetables lightly.

In a separate bowl or measuring cup, mix remaining 2 Tbs lime juice, 2 Tbs olive oil, cumin and salt to taste. Mix well, and pour dressing over salad and toss again.

To serve, put 1-2 spoonfuls of salad mixture in and around each avocado half. Garnish with a tortilla chip.


Nutrition Facts
Serving Size 1/2 stuffed avocado
Servings Per Container

Amount Per Serving
Calories 294 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 69mg 3%
Total Carbohydrate 25g 8%
Dietary Fiber 9g 36%
Sugars 3g
Protein 5g 10%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Also provides: 14g monounsaturated fat; 3g polyunsaturated fat; 672mg potassium

What’s your favorite way to eat avocados?

Eat well!

3 Responses to “Grilled Stuffed Avocado Salads”

  1. OH boy, I’d love one of these for lunch or dinner (or breakfast for that matter!) The grilled corn tortilla chip is a yummy addition, too 🙂

  2. Hi Anne,

    This looks so good, it’s hard to even tell that it’s healthy 🙂

  3. Serena says:

    I’ve seen grilled avocado, but never w grilled corn and tortillas. What a perfect pairing!

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