Recipe
Salad
Grilled Summer Salad Stuffed Avocados
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
- 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.
- 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.
- Add remaining 1 tablespoon of oil, lemon juice and red wine vinegar. Toss to coat and season to taste with salt and pepper.
- Evenly spoon salad on tops of grilled avocados and top with fresh basil leaves. Serve immediately.
Nutrition facts
Servings
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