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MEET THE GROWERS
Rob Brokaw
Brokaw Nursery
Saticoy, California
Rob Brokaw is the owner of Brokaw Nursery, Inc. and can trace his lineage all the way back to Harold Brokaw, the Whittier nurseryman who propagated the Hass Avocado in 1935. He learned the business from his father, Hank, who developed clonal root rot-resistant...
GRILLED CALIFORNIA AVOCADO SALAD
Categories
- Salads & Dressings
-
Preparation
0 min
-
Cook Time
0 min
-
Total Time
0 min
Recipe Provided By the California Avocado Commission from a consumer submission
Easy, elegant first course that combines seasonal baby greens, a creamy grilled ripe fresh California avocado, salsa and goat cheese.
Ingredients
-
1.000
1
ripe Fresh California Avocado
-
0.333
⅓
cup
garlic-flavored olive oil
-
0.000
Seasonal baby greens with radiccio
-
0.500
½
cup
good-quality chunky tomato salsa
-
6.000
6
oz.
crumbled goat cheese
-
0.500
½
cup
finely-diced yellow tomatoes
Instructions
- Prepare charcoal, gas grill, or stove-top grill pan.
- Halve the avocado (keeping it in its shell) and remove the pit.
- Lightly brush cut sides with garlic-flavored olive oil.
- Grill halves (cut side down) until lightly marked, about 3-5 minutes.
- Toss greens lightly with garlic-flavored olive oil and mound on plates.
- Gently scoop the avocado out of the shell (keeping it in one piece) and place on top of the greens.
- Fill the avocado cavity with salsa, and sprinkle with the goat cheese.
- Garnish with finely-chopped yellow tomatoes.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Nutrition information per serving
"Consumer Submitted" recipes are provided as a way for our site users to share recipes with one another. The California Avocado Commission reserves the right to edit recipes but does not test these recipes for quality for taste and is not responsible for the performance of any submitted recipe.
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