Grilled Avocado Cobb Salad with Apricot Dressing

It first occurred to me to grill avocados when I had a bunch of really hard ones that I wanted to use  that night. I thought about how to soften them up and, since I grill everything, decided to throw them on and see what happened. I tossed the halves with some olive oil, salt, and pepper and voilà— avocados with a smoky taste.

Grilled Avocados

  • avocados, halved, pitted, and peeled
  • fresh lime juice
  • Kosher salt and freshly ground black pepper
  • extra-virgin olive oil
  1. Brush or spray the avocados evenly with the olive oil and season them with salt and pepper to taste. Grill the avocado halves just until grill marks form, 2 to 3 minutes. With a spatula, carefully turn the halves and cook for a few minutes more, until marks appear on the other side. Remove to a side dish and sprinkle lime juice over each half. Cool the avocados to room temperature or refrigerate until you’re ready to assemble the salad.

Apricot Dressing

  • Kosher salt and freshly ground black pepper
  • fresh thyme
  • extra-virgin olive oil
  • apricot preserves
  • white wine vinegar or champagne vinegar
  1. In a large bowl, whisk together the vinegar, apricot preserves, olive oil, thyme, and salt and pepper to taste.

Cobb Salad

  • turkey bacon, cooked and crumbled
  • hard-boiled eggs
  • sun-dried tomatoes
  • diced tomato
  • iceberg, romaine, or butter leaf lettuce
  • crumbled blue cheese
  1. In a large bowl, toss the lettuce with the dressing. Transfer the dressed lettuce to a large platter. Carefully cut the grilled avocados on the bias into thick slices and place them down the center of the salad. In a small bowl, mix the fresh and sun- dried tomatoes together. Spoon the yolks, whites, bacon, tomatoes, and cheese around the avocado.