Prepare dressing: Whisk oil and lemon juice together in a small bowl. Add the garlic, chipotle peppers and Parmesan and whisk vigorously to combine. Season to taste with salt and pepper.
Grill the veggies: Preheat grill to moderate-high heat, 500°F. Brush or wipe grill with oil. Rub oil onto corn and cut sides of the avocados. Place corn on grill and cook, turning occasionally as corn browns. Remove corn to a platter when done. Place avocados onto grill, cut sides down. Close lid and cook for 3 minutes. Remove to platter.
Peel and slice the avocados. Slice kernels off corn cobs.
Toss salad: Place lettuce and tomatoes into a large bowl. Whisk dressing and add half the quantity to the bowl. Toss to combine.
Assemble: Divide quantity of salad between 6 plates. Add equal amounts of corn kernels and avocado slices to each. Spoon remaining dressing over the top or serve on the side.
Garnish salads with Parmesan, black pepper and sea salt before serving.
Grilled Avocado Salad with Smoky Caesar Dressing
Ingredients
For the salad:
1 head romaine lettuce, sliced lengthwise and cut into 1-inch pieces
Prepare dressing: Whisk oil and lemon juice together in a small bowl. Add the garlic, chipotle peppers and Parmesan and whisk vigorously to combine. Season to taste with salt and pepper.
Grill the veggies: Preheat grill to moderate-high heat, 500°F. Brush or wipe grill with oil. Rub oil onto corn and cut sides of the avocados. Place corn on grill and cook, turning occasionally as corn browns. Remove corn to a platter when done. Place avocados onto grill, cut sides down. Close lid and cook for 3 minutes. Remove to platter.
Peel and slice the avocados. Slice kernels off corn cobs.
Toss salad: Place lettuce and tomatoes into a large bowl. Whisk dressing and add half the quantity to the bowl. Toss to combine.
Assemble: Divide quantity of salad between 6 plates. Add equal amounts of corn kernels and avocado slices to each. Spoon remaining dressing over the top or serve on the side.
Garnish salads with Parmesan, black pepper and sea salt before serving.
Grilled Avocado Salad with Smoky Caesar Dressing
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Romaine and cherry tomatoes tossed in a chipotle pepper-flavoured Caesar dressing topped with grilled avocado and corn…
Surprisingly simple, this GRILLED AVOCADO SALAD WITH SMOKY CAESAR DRESSING is also extremely tasty!
A friend recently returned from a trip to New Mexico and described having a Caesar salad made with a chipotle-flavoured dressing. It sounded quite interesting, so I started experimenting. Then I got creative thinking about how to elevate the salad with additional veggies. The resulting salad is one I’m now serving to all my weekend guests and family. This GRILLED AVOCADO SALAD WITH SMOKY CAESAR DRESSING is getting rave reviews.
If the idea of a healthy, well-prepared, delicious salad got your attention, you’ve come to the right place. We absolutely adore salads too! Make sure to click this LINK to see our SALAD COLLECTION where we did a round-up of our most popular recipes. Look for our PRETTY PLUM SALAD, our EASY SUMMER COUSCOUS and our AVOCADO, CUCUMBER AND FETA SALAD. Those are super popular.
Lastly, please remember to PIN this recipe to a favorite salad or side dish board too. Also, go ahead and SHARE it with friends. They’ll thank you for doing so.
For now, here’s a step-by-step rundown on how to make this GRILLED AVOCADO SALAD WITH SMOKY CAESAR DRESSING:
Making a fresh salad using these ingredients creates something memorable and delicious!
INGREDIENTS
Imagine a salad that comes together with only four vegetables and a five-ingredient dressing. Now, stop imagining and see for yourself! The only thing that might require a special note on your shopping list is the chipotle peppers. These distinctive peppers are smoke-dried ripened jalapeño chili peppers and using them imparts a rich, smoky flavour to the salad dressing. Look for them in the import or specialty food section of your grocery store. They’re usually from Mexico and a sold in small 125 ml cans.
We love the flavour combination of these three favourite summertime veggies.
CORN, AVOCADO, and TOMATOES
Adding corn, avocados and cherry tomatoes to the salad mix happened quite by accident. A group of friends left me a few ears of corn after a recent weekend at the cottage (ha!) which I knew I needed to enjoy pretty quick along with some cherry tomatoes and a few perfectly ripened avocados. Sure, I could have made our ELOTE STREET CORN or our BUTTER-AND-MILK-BOILED CORN, our AVOCADO TOAST, or this TOMATO-AVOCADO SALAD, but I like this pairing way more. This recipe goes to show, that using what you have on hand can lead to new and exciting taste sensations.
Make sure to oil the grates of the grill before adding the avocado halves.
GRILLED AVOCADO
Here’s the big “ah-ha” moment with this recipe; grilled avocado. After turning the grill on to barbecue the corn, I thought, “I wonder if grilled avocado is a thing.” Let me just say for the record, it sure is. First, grease your grill then, rub vegetable oil on the pitted avocado halves then place them onto a gas or charcoal grill set to medium-high heat. It delivered a nutty flavour that surprised us. Don’t leave them on the grill for too long though – three minutes should do the trick. So yummy!
Don’t forget to add a bit more adobo to this Caesar dressing, especially if you love smoky flavor notes.
DRESSING
The dressing ingredients for this recipe adhere to the standard routine of whisking oil and vinegar together and then adding flavouring. In this case, the vinegar is replaced with lemon juice while the flavouring gets layers of grated garlic and finely chopped chipotle peppers. When bringing the dressing together, feel free to add a spoonful of the smoky sauce from the can of peppers. Called adobo, the peppers are packed in a sauce made from chili powder, vinegar, sugar, garlic, and herbs. Add a bit more to give your dressing a smoky kick. One last thing about the dressing; yes you can make it using olive oil, even extra-virgin olive oil if you’d like. We tested it and found it a bit heavy, but feel free to experiment as we did.
You can prepare the romaine, tomatoes and dressing hours before you intend to serve the salad.
THE SALAD
The salad portion of this recipe involves taking a head of romaine lettuce, cutting it into bite-sized pieces, rinsing it, then tossing it with the tomatoes and dressing. We suggest adding half the quantity of dressing, tossing, and then serving it on plates. Then add the toppings and finish by spooning the rest of the dressing over everything, or just serve the dressing on the side for guests to add as they wish.
The grilled avocados and cobs of corn take the flavour of the salad to another level.
SALAD TOPPER
The topper for the salad is the grilled veggies. Cutting the corn from the cob is easy while getting the skin off the avocado is a bit more work. Thankfully we used our nifty avocado knife. Click HERE to see how we use it in the video and look for the link to purchase down below. Once the grilled vegetables are ready to go, simply add them to the top of the salad. You can also garnish the salad with additional Parmesan cheese and a sprinkle of freshly cracked black pepper and sea salt flakes.
Adding strips of tender chicken takes the salad from side dish to main course; so perfect!
MAIN COURSE
I can’t miss this chance to share a solid way of taking this very tasty GRILLED AVOCADO SALAD WITH SMOKY CAESAR DRESSING from side dish to main course. How about cooking some chicken while your grill is still hot? Make sure to brush it with Weekend at the Cottage BBQ SAUCE, then cut it into strips and add them as toppers too. The addition of grilled chicken to this salad takes it to a whole new level of fabulousness. Give it a try!
GRILLED AVOCADO SALAD WITH SMOKY CAESAR DRESSING is your next salad adventure!
Prepare dressing: Whisk oil and lemon juice together in a small bowl. Add the garlic, chipotle peppers and Parmesan and whisk vigorously to combine. Season to taste with salt and pepper.
Grill the veggies: Preheat grill to moderate-high heat, 500°F. Brush or wipe grill with oil. Rub oil onto corn and cut sides of the avocados. Place corn on grill and cook, turning occasionally as corn browns. Remove corn to a platter when done. Place avocados onto grill, cut sides down. Close lid and cook for 3 minutes. Remove to platter.
Peel and slice the avocados. Slice kernels off corn cobs.
Toss salad: Place lettuce and tomatoes into a large bowl. Whisk dressing and add half the quantity to the bowl. Toss to combine.
Assemble: Divide quantity of salad between 6 plates. Add equal amounts of corn kernels and avocado slices to each. Spoon remaining dressing over the top or serve on the side.
Garnish salads with Parmesan, black pepper and sea salt before serving.
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