Grilled Avocado, Orange, and Red Onion SaladGrilled Avocado, Orange, and Red Onion Salad
Grilled Avocado, Orange, and Red Onion Salad
Grilled Avocado, Orange, and Red Onion Salad
Grilling fruits and vegetables caramelizes them to take their flavors to the next level. The result: a simple side dish that works well for grilled meats or seafood.
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Recipe - Downers Grove, IL
Grilled Avocado, Orange, and Red Onion Salad
Grilled Avocado, Orange, and Red Onion Salad
Prep Time26 Minutes
Servings4
Cook Time4 Minutes
svg/info/recipe-caloriesCreated with Sketch.Calories202
Ingredients
3 Tbsp. Fresh Thyme fresh orange juice
2 Tbsp. Fresh Thyme balsamic vinegar
1 tsp. Fresh Thyme honey
1/2 tsp. orange zest
2 navel oranges
2 avocados
1 Tbsp. fresh lemon juice
1 small red onion, sliced into 1/2-inch-thick rounds
1 Tbsp. Fresh Thyme olive oil
Freshly cracked black pepper, to taste
2 Tbsp. fresh cilantro leaves
Directions
  • For dressing, in a small bowl, whisk together orange juice, balsamic vinegar, honey, and orange zest. Set aside.
  • Cut peel from oranges and slice into 1/2-inch rounds. Cut avocados in half; remove seeds. Brush cut sides with lemon juice. Brush orange slices, avocado halves, and onion rounds with olive oil.
  • Prepare charcoal or gas grill for direct cooking over medium heat. Grill oranges, avocados, and onions for 4 minutes, turning halfway through. Slice onion rounds in half.
  • When avocados are cool enough to handle, slice and remove from peel. In a large bowl, gently combine sliced avocados, orange rounds, and sliced onion. Drizzle with dressing. Sprinkle with cracked black pepper and cilantro.
Nutritional Information

Each serving contains: 202 calories, 14 g fat, 2 g saturated fat, 0 g trans fat, 0 mg cholesterol, 8 mg sodium, 20 g carbohydrates, 7 g fiber, 12 g sugar, 2 g protein. Daily values: 6% vitamin A, 56% vitamin C, 3% calcium, 3% iron.

26 minutes
Prep Time
4 minutes
Cook Time
4
Servings
svg/info/recipe-caloriesCreated with Sketch.
202
Calories

Shop Ingredients

Makes 4 servings
3 Tbsp. Fresh Thyme fresh orange juice
Fresh Thyme 100% Pure Pulp Free Orange Juice
Fresh Thyme 100% Pure Pulp Free Orange Juice - 52 Fluid ounce
$3.29$0.06/fl oz
2 Tbsp. Fresh Thyme balsamic vinegar
Fresh Thyme Organic Balsamic Vinegar
Fresh Thyme Organic Balsamic Vinegar - 16.9 Ounce
$5.99$0.35/oz
1 tsp. Fresh Thyme honey
Fresh Thyme 100% Pure Organic Honey
Fresh Thyme 100% Pure Organic Honey - 16 Ounce
$8.99$0.56/oz
1/2 tsp. orange zest
Navel Oranges Bag
Navel Oranges Bag - 3 Pound
2 for $5.00
$2.50 was $3.99$0.83/lb
2 navel oranges
Navel Oranges Bag
Navel Oranges Bag - 3 Pound
2 for $5.00
$2.50 was $3.99$0.83/lb
2 avocados
Hass Avocados
Hass Avocados - 1 Each
Sale
$0.69 was $0.99
1 Tbsp. fresh lemon juice
Lemons
Lemons - 1 Each
$0.99
1 small red onion, sliced into 1/2-inch-thick rounds
Red Onions
Red Onions - 1 Pound
$1.69 avg/ea$1.69/lb
1 Tbsp. Fresh Thyme olive oil
Fresh Thyme Extra Virgin Olive Oil
Fresh Thyme Extra Virgin Olive Oil - 33.8 Ounce
$14.99$0.44/oz
Freshly cracked black pepper, to taste
Simply Organic Coarse Black Pepper
Simply Organic Coarse Black Pepper - 2.47 Ounce
$8.99$3.64/oz
2 Tbsp. fresh cilantro leaves
Cilantro
Cilantro - 1 Each
$0.99

Nutritional Information

Each serving contains: 202 calories, 14 g fat, 2 g saturated fat, 0 g trans fat, 0 mg cholesterol, 8 mg sodium, 20 g carbohydrates, 7 g fiber, 12 g sugar, 2 g protein. Daily values: 6% vitamin A, 56% vitamin C, 3% calcium, 3% iron.

Directions

  • For dressing, in a small bowl, whisk together orange juice, balsamic vinegar, honey, and orange zest. Set aside.
  • Cut peel from oranges and slice into 1/2-inch rounds. Cut avocados in half; remove seeds. Brush cut sides with lemon juice. Brush orange slices, avocado halves, and onion rounds with olive oil.
  • Prepare charcoal or gas grill for direct cooking over medium heat. Grill oranges, avocados, and onions for 4 minutes, turning halfway through. Slice onion rounds in half.
  • When avocados are cool enough to handle, slice and remove from peel. In a large bowl, gently combine sliced avocados, orange rounds, and sliced onion. Drizzle with dressing. Sprinkle with cracked black pepper and cilantro.