It first occurred to me to grill avocados when I had a bunch of really hard ones that I wanted to use that night. I thought about how to soften them up and, since I grill everything, decided to throw them on and see what happened. I tossed the halves with some olive oil, salt, and pepper and voilà— avocados with a smoky taste.
- Brush or spray the avocados evenly with the olive oil and season them with salt and pepper to taste. Grill the avocado halves just until grill marks form, 2 to 3 minutes. With a spatula, carefully turn the halves and cook for a few minutes more, until marks appear on the other side. Remove to a side dish and sprinkle lime juice over each half. Cool the avocados to room temperature or refrigerate until you’re ready to assemble the salad.
extra-virgin olive oil
Kosher salt and freshly ground black pepper
- In a large bowl, whisk together the vinegar, apricot preserves, olive oil, thyme, and salt and pepper to taste.
turkey bacon, cooked and crumbled
crumbled blue cheese
- In a large bowl, toss the lettuce with the dressing. Transfer the dressed lettuce to a large platter. Carefully cut the grilled avocados on the bias into thick slices and place them down the center of the salad. In a small bowl, mix the fresh and sun- dried tomatoes together. Spoon the yolks, whites, bacon, tomatoes, and cheese around the avocado.