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Grilled Stuffed Avocado Salads|Craving Something Healthy

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.
Servings 4 servings
Author Craving Something Healthy


  • 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-label id=3031]
Also provides: 14g monounsaturated fat; 3g polyunsaturated fat; 672mg potassium