Grilled Avocado and Spinach Delight: A Refreshing Summer Salad
Welcome to a journey of flavors with our Grilled Avocado and Spinach Delight—a refreshing summer salad that's as pleasing to the palate as it is to the eye. This dish combines the creamy richness of grilled avocados with the crisp freshness of baby spinach, creating a perfect canvas for juicy tomatoes and the zesty tang of lemon vinaigrette. Whether you're looking for a light lunch, a side dish, or a gorgeous centerpiece at your next dinner party, this salad is your answer.
What makes this dish truly special is the synergy between its ingredients. The ripe avocados lend a buttery texture, beautifully balanced by the crunch of pepitas and the sharp, salty notes of crumbled feta cheese. It's a melody of tastes brought together with a citrusy vinaigrette that elevates each bite, making the salad refreshing and hearty simultaneously. To achieve perfection, choose ripe Hass avocados for their superior creaminess and grill them just enough to bring out a subtle smokiness. Selecting a ripe tomato ensures brightness in every bite, while fresh spinach offers the perfect base.
Equip yourself with a grill or a robust grill pan to create those luscious grill marks on the avocados. Prepping is quick—the right chop size of the tomato, a delicate slice of the onion, and a scatter of seeds can truly transform your salad. A swift 1–2-minute grill time for the avocados brings depth without compromising on their creamy texture. Remember, the secret lies in fresh, high-quality ingredients and the love you pour into tossing them.
Ingredients
- 1 large tomato -
- 1 small red onion -
- 2 ripe Hass avocados -
- Olive oil cooking spray -
- 5 cups baby spinach -
- ¼ cup pepitas (or sunflower seeds) -
- ¼ cup crumbled feta cheese -
- ⅓ cup lemon vinaigrette -
Source your avocados and tomatoes at peak ripeness to ensure optimal taste. Feta from sheep's milk provides a richer flavor, while organic pepitas enhance the nutty texture.
Step-by-Step Instructions
- Preheat the grill or grill pan: Set to medium-high to achieve the perfect grill marks on the avocados, critical for adding a touch of smokiness without overcooking.
- Chop the tomato: Aim for even-sized pieces to distribute the tang evenly throughout the salad.
- Slice the red onion: Use about ¼ cup, and slice thinly to balance the robust flavors without overwhelming them.
- Prepare the avocados: Halve and remove pits, then scoop out the flesh, quarter it, and coat with olive oil spray to prevent sticking on the grill.
- Grill the avocados: Place on the grill for 1–2 minutes, just enough to sear the flesh and add depth to the flavor.
- Combine ingredients: In a large salad bowl, toss together the grilled avocados, tomatoes, onions, spinach, pepitas, and crumbled feta.
- Toss with dressing: Pour the lemon vinaigrette over the salad and toss gently to ensure even coverage while maintaining the integrity of the avocados.
- Serve immediately: Experience the perfect blend of flavors and textures right away for the best impressions.
Tips for Troubleshooting If Something Goes Wrong with the Recipe
- Too thick dressing? Add a splash of water or more lemon juice to thin it out gradually.
- Too spicy from the onion? Soak slices in cold water for 10 minutes to mellow the flavor before adding to the salad.
- Avocados stuck to the grill? Make sure to spray generously and use a spatula to gently ease them off.
- Underseasoned? Sprinkle additional feta or a pinch of salt to enhance the umami flavors.
Ideas for Pairing with the Recipe
This vibrant salad pairs beautifully with a variety of culinary companions, providing both contrast and complement to its flavors:
- Side dishes: Pair with a warm, crusty sourdough bread or a light quinoa salad to enhance the natural ingredients.
- Drinks: A chilled Sauvignon Blanc or a sparkling water with a hint of lime can perfectly accentuate the zesty dressing.
- Desserts: Follow the meal with a light fruit sorbet or a lemon tart to continue the citrus theme.
Experiment with fresh herb garnishes like basil or cilantro added to the salad for a burst of color and aroma.
How to Store Properly
- For refrigeration: Store leftovers in an airtight container. Keep them fresh for up to 2 days; however, for best results, consume on the same day due to the avocados' susceptible oxidation.
- For freezing: This salad is best enjoyed fresh. Avoid freezing as the texture of the avocados does not hold well once thawed.
- Pre-prepping: If making ahead, consider prepping the components separately and assembling just before serving to retain peak freshness.
Use any extra pepitas for future salads, storing in a sealed container for up to a month.
FAQs
- Can I use another type of lettuce?Yes, feel free to substitute with arugula or mixed greens for a different base texture and flavor.
- What alternative can replace feta cheese?Goat cheese provides a creamy substitute, or opt for a vegan cheese if preferred.
- How do I prevent avocados from browning?Once cut, keep the avocados lightly coated with olive oil and prepare just before grilling for the best results.
- Is there a replacement for pepitas?Sunflower seeds are an excellent alternative that offer a similar crunchy texture.
