Smoky Avocado Chopped Salad

I love the idea of using my BBQ grill to make a salad, and using it to add smokiness to lettuce and avocado is a great ‘gourmet’ trick!

Category: Lunch

Preparation time: 20 mins

Cooking time: 1 min

Total time: 21 mins

Servings: 6

Your Ingredients

• 3 romaine lettuce hearts
• 2 tablespoons of Parmesan cheese
• 2 ripe avocados
• 1 garlic clove
• 1/2 cup of radishes
• 1/2 cup of cucumber
• 1 tablespoon of fresh lemon juice
• 1/4 cup of sour cream
• 3/4 cup of buttermilk
• 1 teaspoon of Worcestershire sauce
• 1/2 teaspoon of hot sauce
• 2 tablespoons of fresh chives
• 1 tablespoon of fresh basil
• Cooking spray
• 1/2 cup of blue cheese
• Salt, to taste
• Pepper, to taste

N.B. Use Chef Remi Measuring Cups Set and Chef Remi Measuring Spoons for accurate measuring of ingredients.

How To Make Your Smoky Avocado Chopped Salad:

1. Cut your romaine lettuce hearts in half using a sharp chef’s knife and wooden cutting board.
   
   
   
   
2. Grate your Parmesan cheese using the fine grate of a cheese grater.
   
   
3. Halve, peel and pit your avocados using an avocado slicer – much less mess and wasted flesh than using a knife.
   
   
4. Skin your garlic clove by crushing it between a cutting board and knife. Then use the knife to mince finely.
   
   
5. Thinly slice your radishes and cucumber using a precise paring knife.
   
   
6. Juice your lemon.
   
   
7. In a small bowl, place the Parmesan cheese, lemon juice, minced garlic, sour cream, buttermilk, Worcestershire sauce and hot sauce.
   
   
8. Snip over the chives and basil directly into the bowl using herbs scissors, and then whisk all the ingredients thoroughly using a small balloon whisk.
   
   
9. Place a BBQ grill mat onto the grates of your BBQ grill (or indoor grill) and heat to 350-400°F (no more scrubbing grates clean afterwards).
   
   
10. Use cooking spray to lightly coat the cut surfaces of your avocado halves and your romaine lettuce halves.
    
    
11. Place the avocados and lettuce, cut side down, onto the BBQ grill mats. Cover with lid and allow to cook for 1 minute, until you see grill marks appearing.
    
    
    
    
12. Use an avocado slicer to evenly slice your avocado halves (much easier and less messy than with a knife).
    
    
13. Chop the romaine lettuce roughly using a chef’s knife, and arrange in your salad / presentation bowl.
    
    
14. Top with the avocado slices, sliced radishes, and crumble over the blue cheese.
    
    
15. Drizzle over the dressing, and add salt and pepper to taste. Serve your salad with serving tongs.

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This all-in-one tool will safely split an avocado in half, pit an avocado without damaging any flesh, scoop out the flesh AND create even avocado slices, all without wasting any precious fruit.

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