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Topped with a charred lime vinaigrette, Nyesha Arrington's grilled avocado salad is ready to claim it's rightful place as your new favorite summer dish.

Grilled Lime Vinaigrette

Ingredients

  • 2 to 3 large limes

  • 2 fresh green chiles

  • 1/2 cup cilantro

  • 2 tablespoons honey

  • 1 teaspoon Morton® Fine Sea Salt

  • 2/3 cup olive oil

Instructions

  1. Heat grill to high heat.

  2. Place the limes (cut side down) and chiles on grill and cook until blistered and caramelized, 5 to 7 minutes. Remove from grill and allow to cool.

  3. Juice the limes into a measuring cup to yield about 1/3 cup. Pour the lime juice into a blender and add the cilantro, chiles, honey and salt. Blend, adding oil in a thin stream until the mixture is smooth.

Grilled Lime Vinaigrette

Spiced Pumpkin Seeds

Ingredients

  • 1 1/2 tablespoons margarine, melted

  • 1/2 teaspoon Morton® Kosher Salt

  • 1/8 teaspoon Morton® Garlic Sea Salt

  • 2 teaspoons Worcestershire

  • 2 cups raw whole pumpkin seeds

Instructions

  1. Preheat oven to 350°F. Prepare a baking sheet with parchment paper and cooking spray.

  2. Place all ingredients in a bowl and toss to coat. Spread pumpkin seeds on baking sheet and roast in the oven for about 20 minutes until toasted.

Spiced Pumpkin Seeds

Grilled Avocado Salad

Servings:

serving time6

Ingredients

  • 4 ears of corn, husks and silk removed

  • 4 avocados, pitted and sliced in half

  • Olive oil to taste

  • 1 teaspoon Morton® Fine Sea Salt

  • 1 teaspoon Morton® Kosher Salt

  • 2 cups cooked black beans (canned or fresh)

  • 2 cups spiced pumpkin seeds (recipe below)

  • Grilled lime vinaigrette (recipe below)

  • 1/2 cup picked cilantro, roughly chopped

  • 2 cups fried tortilla strips

  • 1/2 cup Cotija cheese, crumbled

Instructions

  1. Preheat a grill to 400°F.

  2. Drizzle corn with olive oil, season with Morton® Sea Salt and grill until tender and caramelized, about 10 minutes.

  3. Drizzle avocado halves with a pinch of kosher salt and grill over high heat, flesh side down, until caramelized. Remove from heat and allow to cool.

  4. Once corn is cool enough to handle, remove from cobs and mix in a large bowl with black beans and spiced pumpkin seeds. Drizzle with a hefty spoonful of grilled lime vinaigrette and gently toss. Season with sea salt and chopped cilantro.

  5. Using a spoon, gently remove avocado flesh from the skin and place on a platter. Layer each half with a hefty spoonful of black bean and corn salsa, sprinkle with Cotija cheese, vinaigrette and fried tortilla strips. Garnish with extra cilantro if desired and enjoy immediately.

Grilled Avocado Salad
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Transcript

- Hi I'm chef Nyesha Arrington and today partnering with Morton Salt to bring you this amazing grilled avocado salad with charred lime vinaigrette. First step is grilling the limes. Amazing natural sugar in these limes, so wanna bring that out and sort of caramelize these notes of citrus. So we can take like three or four limes and just let them do their thing on the grill, as well as serrano chile, adding these natural layers of flavor to the vinaigrette. So you want about three or four limes, depending on how juicy they are. So as our limes and serrano chiles are grilling, we're going to also grill some corn which is going to be the salsa for our grilled avocado salad. For the corn a little bit of olive oil and little bit of Morton fine sea salt. Corn has a lot of natural sugar in it, so it will char pretty quickly. These limes are looking amazing. This is gonna be the base for our vinaigrette. So we're just going to juice all of this caramelized citrus. We have about 1/2 a cup of juice. That's gonna go into our blender. For our charred serrano chiles, we're just going to cut the tops off and throw 'em in. Little bit of honey to sort of balance out the acid and spicy notes to this dish. Little bit of Morton fine sea salt. And this is gonna be the base of our vinaigrette. Big fan of using the entire product, just kind of throw them in whole. Little bit of olive oil. Tiny bit of black pepper. And we're just gonna allow this to kind of process. No need to kind of blend it down too much. It's also gonna retain its really green color if you don't blend it too much and heat the vinaigrette. So we're gonna grill some avocado. This is the base of our salad. I love to grill them because I feel like everyone serves avocado raw and they offer an amazing sort of flavor profile and texture when you put them on the grill. I love to use salt when grilling the avocado because the avocado's so creamy. Little bit of good oil. And those are gonna go cut-side down on the grill. So while the avocado cooks, we're going to prep our corn. Can kind of cut the top off, cut the corn sideways. So the benefit of using the fine sea salt is really about the salt melting into it. We're gonna place our corn into the bowl. We're gonna add some cooked black beans, really simply prepared. I love these sort of bold Latin flavors against the caramelized lime juice, really sort of this like amazing summer feel. Then we're gonna add some pepitas. I've baked the pepitas with a little bit of kosher Morton salt. We're going to add a little bit of olive oil. So we'll add a little bit of our sauce to the salsa itself and also to the avocado. Little bit of the Morton kosher salt. And touch of cilantro. Set that aside. Our avocados have had a chance to cool. They're really easy to peel. They kind of steam themselves off of the skin. The texture almost becomes a little bit more creamy. This is definitely something you wanna do right before you're planning to serve them. They're so soft. So what I like to do is just sort of spoon this over elegantly, rustic, beautiful, all the above. Then we're gonna add some sort of like salty queso fresco or cotija works, tortilla chips. We sprinkled a little bit of the Morton salt on our tortilla chips and sort of deep fried 'em first, finished with the fine sea salt and finished the dish with a little bit of picked cilantro leaves. And that's about it. Amazing delicious salad, really simple, tons of depth of flavor. This salad is an amazing way to showcase an avocado in a new light and bring these flavors to life.