Grilled Avocado And Kale Chopped Salad

Grilled Avocado And Kale Chopped Salad

Grilled Avocado And Kale Chopped Salad
4-6 people


For the citrus pickled onions

⅓ cup thinly sliced red onions

¼ cup freshly squeezed lime juice

Pinch of sea salt

For the chilli-lime walnuts

1 cup raw walnuts

1 tsp olive oil

1 tsp chilli and lime seasoning

1 tsp flaky or coarse sea salt

For the avocados

3 avocados, sliced in half and pit removed

Olive oil

2 limes, juiced

Coarse sea salt

Freshly ground black pepper

Assemble the salad

2 bags Taylor Farms Kale Chopped Kit (omit the crouton packet if gluten free)

1 cup tomatoes, halved

1 batch citrus pickled onions (optional)

6 grilled avocado halves

1 lemon, sliced into wedges


Prep the citrus pickled onions

Place the sliced onions in a shallow bowl, pour the lime over the onions and sprinkle with sea salt. Stir well then let marinate for at least 20 minutes then drain the liquid.

Roast the walnuts

Preheat the oven to 160°C and line a baking sheet with parchment paper.

Place the walnuts onto the prepared baking sheet and toss with olive oil, seasoning and sea salt. Roast in the oven 5-8 minutes stirring once.

Grill the avocados

Lightly oil a grill pan and place it over medium heat.

Brush the avocado halves lightly with olive oil and drizzle with the lime juice. Season with salt and pepper. Place the avocados flesh side down on the preheated grill and cook for 5 minutes, or until they have nice dark grill marks. Remove from the heat and set aside.

Assemble the salad

Arrange the Taylor Farms Kale Chopped Kit greens on a large platter. Sprinkle the cheese, tomato halves and pickled onions over the top.

Nestle the avocado halves into the salad and place the lemon wedges around the outside of the platter.

Serve immediately with the lemon vinaigrette from the Chopped Kit.

This recipe originally appeared on Beard + Bonnet.

This recipe features

Taylor Farms

Kale Chopped Kit

Other recipes you may like