Experience a vibrant culinary journey with this Grilled Avocado and Tomato Salad, featuring warm, smoky avocado and sweet, charred tomatoes atop a bed of fresh greens, all brought to life by an incredible homemade chipotle cilantro lime vinaigrette. This salad isn’t just a meal; it’s an unforgettable explosion of flavors and textures, perfect for any occasion!

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Grilled Avocado and Tomato Salad: A Restaurant-Inspired Masterpiece

As a passionate home cook, I often find inspiration for new recipes in the most delightful places, especially local restaurants and bakeries. There’s something truly magical about discovering a dish you absolutely fall in love with, then returning home with the exciting challenge of recreating it, adding my own unique twist, and making it a beloved staple in our kitchen. This philosophy is precisely what led to the creation of this stunning Grilled Avocado and Tomato Salad.

My journey to this recipe began at Snappy’s, a fantastic fast-casual salad spot that has become a regular haunt. It’s the kind of place where you can craft your own salad creation, moving down the line as fresh ingredients are added. Over time, I’ve developed a few favorites that I rotate through depending on my mood, each one satisfying a particular craving. I’ve previously shared my Chicken Quinoa Powerhouse Salad, inspired by Snappy’s Bam Bam salad, and an Asian Chicken Salad variation is on its way. But today, I’m thrilled to unveil my homemade take on their exquisite Grilled Avocado Salad.

This salad is deceptively simple yet incredibly striking. It’s fresh, profoundly filling, and completely meatless – you won’t even miss the protein! The combination of warm, grilled elements with crisp, cool greens, all coated in a vibrant, zesty dressing, makes for an unparalleled dining experience. It truly is amazing!

Unpacking the Flavors: What Makes This Salad Unforgettable

Imagine a generous bed of tender mixed greens, perfectly complemented by the sharp bite of chopped red onion, the earthy richness of black beans, and the sweet pop of grilled corn. Add to this a sprinkle of crunchy pepitas and the salty tang of crumbled cotija cheese. But the true stars of this vibrant ensemble are the warm, tender grilled avocado and the juicy, slightly charred tomato halves. Each component is thoughtfully chosen to contribute to a symphony of tastes and textures. And tying it all together is the absolute showstopper: a chipotle cilantro lime vinaigrette that delivers a perfect balance of smoky spice, bright citrus, and a subtle hint of sweetness. This isn’t just a salad; it’s a gourmet experience in every single bite!

The Dynamic Duo: Grilled Avocado and Tomato

Grilling avocados might seem unconventional, but it transforms this creamy fruit into something truly extraordinary. The heat brings out a smoky depth of flavor, while the flesh becomes even more tender, almost melting in your mouth. The slight char on the outside adds a wonderful textural contrast and a hint of smoky bitterness that perfectly balances the avocado’s natural richness. Similarly, grilling tomatoes intensifies their natural sweetness, concentrating their juices and giving them a beautiful, slightly smoky char. When these two warm, flavorful components meet the cool, crisp greens, the contrast is simply divine.

The Heart of the Salad: Chipotle Cilantro Lime Vinaigrette

No salad is complete without an exceptional dressing, and this chipotle cilantro lime vinaigrette is nothing short of revolutionary. It’s incredibly fresh and easy to make, yet it packs a powerful punch of flavor. Freshly squeezed lime juice provides a bright, tangy base, while a touch of honey offers a subtle sweetness that perfectly offsets the heat. The star, however, is the chipotle sauce from canned chipotle peppers – it infuses the dressing with a smoky, spicy kick that’s both complex and invigorating. Fresh cilantro adds an aromatic, herbaceous note, and cumin rounds out the flavor profile with its warm, earthy essence. This vinaigrette isn’t just a dressing; it’s a flavor enhancer that elevates every ingredient in the salad.

Mastering the Grill: Tips for Perfection

One of the beauties of this salad is its versatility in preparation. You can fire up the outdoor grill on a beautiful summer evening, filling your backyard with enticing aromas, or opt for the convenience of an indoor grill pan on a cooler day. Both methods yield fantastic results, imparting that desirable smoky char to the avocado, tomatoes, and corn.

When grilling, ensure your grill grates or grill pan are thoroughly preheated to medium-high heat and lightly brushed with canola oil to prevent sticking. For the corn, you can grill it on the cob for a more rustic feel or remove the kernels beforehand if using a grill pan for easier handling. Lightly brush the avocado halves (cut-side down), tomato halves (cut-side down), and corn with a little canola oil before placing them on the hot surface. Grill for about 3-4 minutes per side, or until you see those beautiful, characteristic black grill marks. Don’t forget to season them with a pinch of salt and pepper immediately after removing them from the grill to enhance their natural flavors.

Beyond the Recipe: Customizing Your Grilled Avocado Salad

While the classic Grilled Avocado and Tomato Salad is undeniably perfect as is, it also offers a fantastic canvas for customization. This salad is naturally vegetarian, making it a wonderful option for meatless Mondays or for anyone seeking a plant-forward meal. However, you can easily adapt it to suit your dietary preferences or what you have on hand.

Ingredient Swaps and Additions:

**Protein Boost:** For a more substantial meal, consider adding grilled chicken, pan-seared shrimp, crispy tofu, or even some thinly sliced steak. The smoky flavors would beautifully complement the grilled vegetables.
**Grains:** A scoop of cooked quinoa or farro can turn this into an even heartier grain bowl.
**Vegetables:** Feel free to incorporate other grilled vegetables like bell peppers, zucchini, or asparagus. Fresh additions like cucumber, radishes, or jicama would also add delightful crunch.
**Beans:** Swap black beans for pinto beans, kidney beans, or even chickpeas for a different texture and flavor profile.
**Cheese:** If cotija isn’t available, crumbled feta cheese or a sprinkle of goat cheese would make excellent substitutes. For a dairy-free version, simply omit the cheese.
**Nuts & Seeds:** Experiment with different crunchy toppings like roasted almonds, sunflower seeds, or even crispy fried onions for extra texture.
**Spice Level:** Adjust the amount of chipotle sauce in the vinaigrette to control the heat. For more kick, add a pinch of cayenne pepper; for less, use a milder chili powder.

Serving Suggestions:

Serve this salad as a light yet satisfying lunch or a vibrant dinner.
It makes an excellent side dish for grilled chicken, fish, or flank steak.
Pair it with warm tortillas or tortilla chips for a delightful deconstructed taco or burrito bowl experience.
Enjoy it with a refreshing glass of iced tea or a light sparkling water with lime.

Why This Salad Will Become Your New Favorite

I prepare this Grilled Avocado and Tomato Salad for our lunches and dinners regularly because its blend of textures and flavors is truly unparalleled. The way the warm, creamy avocado gently melts with the juicy, charred tomatoes, complemented by the crispness of the mixed greens and the smoky, zesty vinaigrette, creates a harmonious experience that will leave you craving more. Every forkful is a delightful surprise, making it hard to put your fork down for fear that this delicious dream might end.

This salad is not just delicious; it’s also incredibly nutritious, packed with healthy fats, fiber, and vitamins from the fresh produce. It’s a testament to how simple ingredients, when prepared thoughtfully, can create a meal that feels indulgent and satisfying. Whether you’re a seasoned grill master or just starting out with a grill pan, this recipe is accessible and rewarding.

I sincerely hope this Grilled Avocado and Tomato Salad brings as much joy to your table as it does to mine. It’s a vibrant, wholesome, and utterly delicious dish that’s perfect for any season. The combination of warm and cool, creamy and crunchy, spicy and sweet, makes it an instant classic that you’ll want to make again and again.

Grilled Avocado and Tomato Salad

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Author: Maegan – The BakerMama
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Yield: 1 large salad
Category: Main

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Description

This exquisite Grilled Avocado and Tomato Salad features warm, smoky avocado and sweet, charred tomatoes, served over fresh mixed greens. It’s all tossed in a vibrant homemade chipotle cilantro lime vinaigrette for an incredibly fresh, filling, and unforgettable meal. Perfect for a light lunch or a satisfying dinner, this vegetarian delight is packed with flavor and healthy ingredients.

Ingredients

For the Salad:

1 large, ripe avocado, halved with seed and skin removed
1 medium tomato (such as a Roma or beefsteak), halved
1 ear of fresh corn, husked
Canola oil (or other high-smoke point oil), for grilling
2 cups mixed greens (e.g., spring mix, romaine, or spinach)
1/4 cup canned black beans, thoroughly drained and rinsed
2 tablespoons finely chopped red onion
2 tablespoons pepitas (roasted pumpkin seeds)
2 tablespoons crumbled cotija cheese (or feta for a substitute)
Salt and freshly ground black pepper, to taste

For the Chipotle Cilantro Lime Vinaigrette:

1/4 cup fresh lime juice (from approximately 2-3 limes)
1 tablespoon honey (or agave nectar for a vegan option)
2 tablespoons chipotle sauce (from a can of chipotle peppers in adobo sauce)
1/2 teaspoon ground cumin
1 cup fresh cilantro leaves, loosely packed
Salt & freshly ground black pepper, to taste

Instructions

Preheat your outdoor grill or indoor grill pan to medium-high heat. Once hot, generously brush the grates or pan with canola oil to prevent sticking and ensure beautiful grill marks.
Prepare the corn: If using an outdoor grill, you can leave the kernels on the cob. If using an indoor grill pan for convenience, you may remove the kernels from the cob prior to grilling, if desired, or grill on the cob and then slice off.
Lightly brush the avocado halves, tomato halves, and corn with a small amount of canola oil. Place them carefully, cut side down for avocado and tomato, a few inches apart on the preheated grill or grill pan. Grill for 3-4 minutes on each side, or until distinct black grill marks appear and the vegetables are slightly softened. Season immediately with salt and pepper after removing from the grill.
While the vegetables are grilling, prepare the vibrant dressing. Combine the fresh lime juice, honey, chipotle sauce (from the adobo can), ground cumin, and fresh cilantro leaves in a blender. Blend until the mixture is completely smooth and well-combined. Taste and adjust seasoning with salt and pepper as needed to achieve your desired flavor balance. Set aside.
In a large salad bowl, combine the mixed greens, thoroughly drained and rinsed black beans, finely chopped red onion, crunchy pepitas, and crumbled cotija cheese.
Carefully arrange the warm grilled avocado, tomato, and corn kernels (if grilling on the cob, slice off the kernels after grilling) on top of the mixed greens and other salad components.
Drizzle the salad generously with your desired amount of the homemade chipotle cilantro lime vinaigrette. Gently toss to ensure all ingredients are coated. Serve immediately and enjoy this truly unbelievable Grilled Avocado and Tomato Salad!

If you make this Grilled Avocado and Tomato Salad, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see! I love seeing how inspired and creative you all get with the recipes I share. Enjoy every delightful bite!

xoxo,

Recipe by Maegan Brown / Photography by Madison Mentesana