Grilled Avocado-Romaine Salad
INGREDIENTS
2 small avocados, peeled and pitted
2 Full Circle romaine hearts, halved lengthwise
8 (½-inch thick) slices Market 32 baguette bread
2 tbsp PICS avocado oil
¼ cup PICS Caesar dressing
¼ cup PICS dry roasted macadamia nuts
¼ tsp PICS salt
¼ tsp PICS ground black pepper
INSTRUCTIONS
- Prepare outdoor grill for direct grilling over medium-high heat. Brush both sides of avocados, romaine and baguette with oil and place on hot grill rack; cover and cook avocados 5 minutes, and romaine and baguette 2 minutes or until grill marks appear and baguette is toasted, turning once. Transfer avocados, romaine and baguette to cutting board; coarsely chop
- In large bowl, toss dressing, nuts, salt, pepper, romaine and baguette; top with avocados. Makes about 8 cups
Chef Tip: Select ripe avocados that are still slightly firm to avoid avocados sticking to the grill!
Recipe by
Price Chopper Ready
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