← Back to Search Results
grilling Napa Valley
Grilled Avocado and Tomato Salad with “Green Goddess” Dressing

Photo by: Joseph De Leo
Comments: 0


I went to university in Miami, where the avocados are gigantic but not nearly as flavorful as the California crop. I resorted to grilling them to add some extra kick and stumbled on a huge flavor. Back in California, the rich avocados are truly spectacular on the grill. Sometimes success in the kitchen is as simple as adding an unexpected technique to an expected ingredient. The dressing here is not your mother’s green goddess recipe, which is laden with mayonnaise and green herbs for the color. Here, the richness and much of the color comes from the avocados.

Yield: Serves 8 as a first course, or 4 as a main course


For the dressing:

  • 2 avocados, halved, pitted, peeled, and chopped
  • 2 tablespoons roughly chopped fresh basil
  • 1 tablespoon roughly chopped fresh tarragon
  • 1 tablespoon roughly chopped fresh Italian (flat-leaf) parsley
  • 1 teaspoon minced garlic
  • 1/8 teaspoon powdered ascorbic acid (vitamin C) (optional)
  • 2 tablespoons fresh lime or lemon juice
  • Finely ground sea salt, preferably gray salt
  • Freshly ground black pepper
  • ½ cup extra virgin olive oil

For the salad:

  • 10 tomatoes
  • 4 avocados, halved, pitted, and peeled
  • 5 tablespoons extra virgin olive oil
  • 2 lemons
  • Finely ground sea salt, preferably gray salt
  • Freshly ground black pepper
  • 1 red onion, sliced
  • 1 cup freshly grated Parmesan cheese
  • ¼ cup pine nuts, lightly toasted


Make the dressing: In a food processor, combine the avocados, basil, tarragon, parsley, garlic, and the ascorbic acid, if using. Process until very smooth. Add the lime juice, ½ teaspoon salt, and ¼ teaspoon pepper and process until well mixed. With the machine running, add the olive oil in a slow, steady stream. If the dressing is very thick, add cold water as needed to create a pourable dressing.

Transfer to a bowl, cover, and refrigerate until needed.

Make the salad: Ready a charcoal or gas grill for direct heat grilling over a medium-hot fire. Core the tomatoes, quarter through the stem end, and arrange on a large platter; set aside. Place the avocado halves in a bowl and drizzle with 2 tablespoons of the olive oil and the juice of 1 lemon. Season to taste with salt and pepper and toss gently to coat evenly.

Place each avocado half, flat side down, on the grill and grill until well caramelized, 30 to 45 seconds. Remove and place, flat side up, on top of the tomatoes. Do not grill on the second side.

In another bowl, squeeze the juice from the remaining lemon over the onion slices and mix well. Add the remaining 3 tablespoons olive oil, season to taste with salt and pepper, and toss to coat evenly.

Divide the onion slices evenly among the avocado halves, draping them over the hollows left by the pits. Spoon the lemon-olive oil mixture remaining in the bowl over the avocados and onion slices. Top with the dressing, distributing evenly and generously on all sides.

Sprinkle with the cheese and pine nuts and serve at once.


Cooking Notes: I always toast pine nuts on a baking sheet in a preheated 350°F oven, which takes about 4 minutes. They burn too easily in a sauté pan on the stove top.

Entertaining Notes: You can also use this versatile dressing as a dip for crudités, on a retro iceberg lettuce salad, or for chicken salad sandwiches.

Wine Notes: This a good time to serve a flowery and fruity Viognier.

© 2005 NapaStyle, Inc.

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 1/8 teaspoon of added salt per serving. This recipe serves 8.

555kcal (28%)
195mg (20%)
57mg (95%)
102mcg RAE (3%)
11mg (4%)
502mg (21%)
9g (43%)
51g (78%)
2mg (11%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

baked-explorations Baked Explorations
by Matt Lewis
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
mom-a-licious Mom-a-Licious
by Domenica Catelli
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
the-provence-cookbook The Provence Cookbook
by Patricia Wells
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
lucid-food Lucid Food
by Louisa Shafia
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
lidias-italy Lidia's Italy
by Lidia Bastianich
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
Already a member? Sign in here

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here

Sign in to Cookstr

Keep me logged in
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?