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.

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

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.

No ratings yet

Print Pin Rate

Servings: 4 servings

Author: Craving Something Healthy

Ingredients

• 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

Instructions

• 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.

Notes

Also provides: 14g monounsaturated fat; 3g polyunsaturated fat; 672mg potassium

Did you make this recipe?Tell me @CravingSomethingHealthy!

What’s your favorite way to eat avocados?

Eat well!