Charred Avocado Salad With Pistachio Gremolata
Chef Kevin Meehan
Kali Restaurant
Los Angeles
Grilling avocados enhances flavor and presentation. Chef Kevin Meehan of Kali restaurant showcases the slightly charred avocados in a salad of baby kale and shaved mixed vegetables. A gremolata blend of pistachios, olive oil, lemon zest and chives adds a lively counterpoint.
Ingredients
Pistachio gremolata
¾ cup pistachios, chopped
¾ cup extra virgin olive oil
¾ cup pistachio oil
6 tbsp. grated lemon zest
2 cups fresh lemon juice
½ cup plus 1 tsp. chopped chives
Salt and pepper to taste
Salad
12 avocados
¼ cup grapeseed oil
6 tbsp. orange blossom honey
12 cups baby kale
3 cups shaved mixed vegetables
Salt and pepper to taste
Fresh herbs, for garnish
Steps
1. Prepare gremolata: in small bowl, combine all ingredients; season with salt and pepper to taste.
2. For salad: Cut avocados in half lengthwise and remove pits; leave skin on.
3. Heat grapeseed oil on flattop griddle or skillet over medium-high heat until smoking. Brush honey on all cut sides of avocado halves and season with salt and pepper.
3. Carefully place avocado halves cut-side down on griddle and sear until honey caramelizes to a dark golden brown color. Remove from heat and let avocados cool.
4. For each serving, mix 1 cup baby kale and ¼ cup shaved vegetables with 4 tablespoons gremolata. Arrange on plate.
5. With spoon, carefully scoop out each avocado half. Place on top of salad mixture, charred side up, and drizzle with more gremolata.
Photograph courtesy of California Avocado Commission