ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grilled Avocado Salad

Photo: Greg Dupree; Styling: Missie Neville Crawford

Active time 15 mins
Total time 20 mins

Serves 6


  • 3 firm, ripe avocados, peeled and halved
  • 3 tablespoons extra-virgin olive oil, divided
  • 3 tablespoons fresh lime juice (from 2 limes), divided
  • 1 1/2 teaspoons kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 12 ounces multicolored cherry tomatoes, halved (about 2 cups)
  • 1/4 cup fresh cilantro leaves
  • 1 1/2 ounces Cotija cheese, crumbled (about 1/3 cup)
  • 1/2 cup [SUB_RECIPE_LINK {Pickled Red Onions} {150556}]

How to Make It

  1. Preheat grill to medium (350°F to 400°F). Brush avocado halves evenly with 1 tablespoon each of the oil and lime juice. Sprinkle evenly with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Grill, cut side down, uncovered, until edges begin to char, 5 to 7 minutes. Carefully remove from grill; set aside.

  2. Toss together tomatoes, cilantro, and remaining 2 tablespoons each oil and lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Let stand 5 minutes.

  3. Place avocado halves, cut side up, on a platter. Top evenly with tomato mixture, Cotija, and Pickled Red Onions.