I’m back! After suffering from many months of “blogger’s block” I decided to just get up and make something! ANYTHING!
Back in the spring we went out to a mexican restaurant with friends. Most of us ordered their grilled avocado appetizer. It was unbelievable. I fell in love with it and decided to try to copy the recipe.
Here is my take on a grilled avocado with lima bean salad.
There are three parts to this salad but don’t let that intimidate you. All of the components are extremely easy to prepare. The dressing and lima bean salad can be made a day or two ahead. The avocado is best served warm or room temp. I put it all over a bed of slightly dressed mesclun greens. They give the avocado a little platform to sit up on.

Grilled Avocado Lima Bean Salad with a Buttermilk Chipotle Dressing



Lima Bean Salad

1 ½ cups Frozen Lima Beans, thawed
¼ cup finely diced tomato
2 Tablespoons finely diced red onion
3 Tablespoons finely chopped cilantro
1 teaspoon finely diced jalopeno pepper, stem and seeds removed
Zest of Lime (reserve for dressing)
Juice of ½ a lime
Salt and pepper to taste
1.    Combined all ingredients in a bowl. Set aside.


Buttermilk Chipolte Dressing


½ Cup Sour Cream
¼ Cup Buttermilk
2 Teaspoons Chili Powder
1 Teaspoon Cumin
1 Teaspoon Lime Zest
2 Tablespoons Lime Juice
1 Tablespoon chipotle pepper, finely chopped
2 Teaspoons of the chipotle pepper sauce
Salt and Pepper to taste


 1. Combined all ingredients and wisk until smooth. Set aside.




Right before serving or shortly before serving you want to grill the avocado.  It is surprisingly easy to grill an avocado. Cut it in half, lengthwise, and remove the pit. Lightly coat each half with olive oil. LEAVE SKIN ON. Place face down on a hot grill and DON’T MOVE IT!


Leave it on the grill for 5 minutes and voila!


I get my mesclun greens mixed. I use a little olive oil and a tiny bit of balsamic vinegar. The sweetness of the balsamic works really well with the spiciness of the chipolte.
I use a large spoon to scoop out the avocado.
Assemble the plate. Mixed greens. Prop Avocado up on greens. Spoon about a 1/4 cup of lima bean salad across the avocado and drizzle chipotle dressing over the everything.







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