This grilled summer salad showcases California Avocados and late summer roasted Hatch chiles, peaches and optional corn. It is delicious served warm or you can make ahead and chill. Sprinkle with additional lemon juice and cover with plastic wrap before refrigerating.
Grilled Avocado, Hatch Chile and Peach Salad
|1||pt.||mixed small tomatoes like grape or cherry tomatoes, halved|
|1||ripe, Fresh California Avocado, lightly grilled and diced|
|As needed||2 large or 4 small roasted Hatch chiles, seeded and diced|
|2||ears corn, lightly grilled and cut from cob (omit for Paleo)|
|2||ripe peaches, lightly grilled and diced|
|As needed||fresh cracked pepper, to taste|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- In a large bowl, mix all salad ingredients and taste to adjust seasoning. Serve.
*To grill an avocado, cut in half and remove seed. Drizzle with fresh lime or lemon juice and brush lightly with olive oil. Gently place cut side down on grill over hot coals for 2-3 minutes.
Serving Suggestion: Enjoy the salad on its own or use to top grilled chicken, fish or shrimp. It’s easy to vary the recipe with other fresh summer fruit such as nectarines or plums.
Beverage Pairing: Bright and citrusy sauvignon blanc.
** 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.