Grilled Summer Salad Stuffed Avocados


Grilled Summer Salad Stuffed Avocados

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Recipe Data

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    Servings and Ingredients

    2 ear(s) fresh corn, husked; silks removed
    3 tbsp. Hy-Vee Select olive oil, divided
    Hy-Vee kosher salt and black pepper, to taste
    3 avocados, halved, pits removed
    1 medium zucchini
    1 c. red and yellow cherry tomatoes, halved
    2 tbsp. chopped fresh basil
    2 tbsp. thinly sliced red onion
    1 tbsp. fresh lemon juice
    1 tbsp. Hy-Vee Select red wine vinegar
    ¼ c. fresh basil leaves, for garnish


    1. Prepare a charcoal or gas grill for direct cooking for medium-high heat. Rub corn with 1 tbsp oil; season with salt and pepper. Grill for 10 minutes or until grill marks form and corn is tender, turning occasionally. Remove corn from grill; cool.
    2. Brush flesh of avocados with 1 tablespoon olive oil and season with salt and pepper. Place avocado flesh directly on grates and grill for 3-4 minutes or until grill marks form. Remove avocado from grill and place flesh side up on a serving plate to cool.
    3. Using a vegetable peeler, peel ribbons of zucchini into a bowl. Remove kernels from cobs; add to bowl along with cherry tomatoes, chopped basil and red onion.
    4. Add remaining 1 tablespoon of oil, lemon juice and red wine vinegar. Toss to coat and season to taste with salt and pepper.
    5. Evenly spoon salad on tops of grilled avocados and top with fresh basil leaves. Serve immediately.

    Nutrition facts


    260 Calories per serving

    Amounts Per Serving

    • Total Fat: 22g
    • Cholesterol: 0mg
    • Sodium: 15mg
    • Total Carbohydrates: 17g
    • Protein: 4g

    Recipe Source:

    Chef Andrew from Ankeny #1