Grilled Avocado And Heirloom Tomato Salad


Grilled Avocado and Heirloom Tomato Salad

Vinaigrette:

1 medium beet, diced

2 tbsp. plus ½ cup extra virgin olive oil

Salt and pepper

¼ cup rice vinegar

¼ cup plus 2 tbsp. honey

Preheat oven to 350. Toss diced beet with 2 tbsp. olive oil. Sprinkle with salt and pepper. Roast in oven for 15 to 20 minutes or until tender. Cool. In a blender or food processor, blend the cooled beets with the rice vinegar, honey and remaining olive oil. Salt and pepper to taste.

Salad:

½ avocado cut into 4 wedges

2 tbsp. extra virgin olive oil

1 medium heirloom tomato, diced

½ cup baby carrots peeled and poached

1/3 cup baby corn

Lemon

Brush avocado wedges with 2 tbsp. of olive oil. Sprinkle with salt and pepper. Grill for 2 minutes. Cool, peel and set aside. In a bowl, mix together the diced tomatoes, baby carrots and baby corn. Add the grilled avocado wedges, salt and pepper and squeeze of lemon. Toss with prepared beet vinaigrette and serve.

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