Southwest Grilled Avocado and Tomato Salad

Warm grilled avocado and tomato atop a fresh and filling salad with the most amazing chipotle cilantro lime vinaigrette for an unbelievable Southwest Grilled Avocado and Tomato Salad!

Meatless and Marvelous!

Mixed greens, chopped red onion, black beans, grilled corn, pepitas and cotija topped with warm grilled avocado and tomato halves all drizzled in the most amazing chipotle cilantro lime vinaigrette. Loaded with southwest flavors and interesting textures, it’s seriously one of the most amazing salad experiences you could have! It’s surprisingly simple yet stunning. Fresh and filling. It’s meatless but you’ll never miss it!

Restaurant Inspired

I get asked a lot where I draw inspiration for the recipes I create. I’d say more often than not, it’s from something I’ve tried at a restaurant or bakery somewhere. I love falling in love with something and coming home to recreate it and make it my own in the comfort of our home.

Well, this grilled avocado and tomato salad is the perfect example. I’m a regular at a local fast-casual salad place called Snappy’s. It’s the type of place where you walk through a line and build your own salad or choose one of their featured salad and they make it for you as you move down the line.

I have three favorites that I rotate through depending on my mood…I’m always craving one of them. I’ve already shared my Chicken Quinoa Powerhouse Salad which was inspired by Snappy’s Bam Bam salad and the Asian Chicken Salad I create there as well (with all the wasabi peas!), but today, I’m sharing my homemade version of their Grilled Avocado Salad.

Perfect for Lunch or a Light Summer Dinner

I make it for us for lunch or dinner all the time. The combination of textures and flavors is so unbelievable you won’t want to put your fork down for fear it’s just a delicious dream.

The warm avocado just melts in your mouth while the charred tomato juices and crunchy corn kernels lead you to the cool crispness of the mixed greens. The chipotle cilantro lime vinaigrette brings it all together with a little spice, citrus and sweetness.

You can grill the avocado, tomatoes and corn outside on the grill on a lovely summer night or inside using a grill pan on a colder spring day.

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details)

Ingredients:

• Avocado: the star of the show. Grilling brings out its natural sweetness and adds a creamy, buttery texture. The fat content makes it very filling and hearty. Learn how to choose a ripe avocado.
• Vine-ripened tomato: brings juicy sweetness and acidity that brightens the salad and complements the smoky grilled flavors. Roma tomatoes, heirloom tomatoes, or thick slices of beefsteak tomato all work as well.
• Ear of corn: adds natural sweetness, a slight crunch, and smoky flavor that pairs perfectly with the Southwest-inspired ingredients. Frozen corn (thawed and grilled or sautéed) or canned corn (drained and lightly charred) can be used when fresh corn isn’t available.
• Canola oil: helps prevent the vegetables from sticking to the grill while encouraging beautiful caramelization. Avocado oil or another neutral, high-heat cooking oil works just as well.
• Mixed greens: create a fresh, crisp base that balances the hearty grilled vegetables and rich toppings. Romaine, spinach, arugula, or spring mix are all great options.
• Canned black beans: add protein, fiber, and a hearty texture that makes the salad more satisfying. Pinto beans or kidney beans are good alternatives.
• Red onion: adds a crisp texture and sharp bite that brightens the overall flavor of the salad. Thinly sliced shallots or green onions offer a milder onion flavor.
• Pepitas: provide a crunchy texture and nutty flavor that complements the creamy avocado and juicy tomato. Toasted sunflower seeds, chopped pecans, or sliced almonds also add great crunch.
• Cotija cheese: adds a salty, crumbly finish that enhances the fresh and smoky flavors throughout the salad. Feta cheese is the closest substitute, though queso fresco can also be used for a milder flavor.
• Fresh lime juice: provides bright acidity that ties all of the dressing’s flavors together. Fresh lemon juice can be used for a different citrus flavor.
• Honey: balances the tangy lime juice and smoky chipotle with just the right amount of sweetness. Maple syrup or agave nectar are excellent alternatives.
• Chipotle sauce (from a can of chipotle peppers): gives the dressing its signature smoky, spicy flavor and bold Southwest character. Feel free to use your favorite smoky hot sauce for a milder variation.
• Ground cumin: adds warm, earthy flavor that enhances the Southwest profile of the dressing. Chili powder can provide a similar flavor, though the taste will be slightly different.
• Cilantro leaves: adds vibrant, herbaceous flavor that keeps the dressing fresh and bright. If you’re not a fan of cilantro, fresh parsley can be used for a different but still fresh herbal note.
• Kosher salt: enhances the natural flavors of the fresh ingredients and balances the tangy, smoky dressing.
• Black pepper: adds a subtle touch of warmth and mild spice that complements the grilled vegetables and vinaigrette.

Supplies:

• Grill or grill pan
• Silicone food brush
• Blender or food processor
• Large salad bowl

How to Make Grilled Avocado and Tomato Salad

• Heat grill or grill pan to medium-high heat. Brush grates or pan generously with canola oil.
• If grilling the corn on a grill, leave the kernels on the cob. If using a grill pan, you can remove the kernels from the cob prior to grilling, if desired.
• Brush avocado, tomato and corn lightly with some canola oil. Place them a few inches apart, cut side down, on the grill or in the grill pan. Grill 3-4 minutes on each side or until black grill marks start to appear. Season with salt and pepper before removing from the grill.

• Meanwhile, make the dressing. Place lime juice, honey, chipotle sauce, cumin and cilantro in a blender and blend until smooth. Season with salt and pepper to taste. Set aside.
• In a large salad bowl, add the mixed greens, black beans and red onion

• Add pepitas and cotija cheese. Top with the grilled avocado, tomato and corn kernels (cut kernels from the cob after they are grilled if you haven’t already).

• Drizzle salad with desired amount of dressing. Toss and enjoy!

If you make this Southwest 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. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!

xoxo,

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