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Grilled Avocado

Justin Cogley, chef at Michelin-starred Aubergine restaurant in Carmel-by-the-Sea, is also a competitive trail runner, which explains why this easy little salad is simultaneously so delicious and so healthy. Inspired by a dish he had while traveling in Japan, Cogley’s take on grilled avocado is easy, low carb, satisfying, super seasonal, and gets a kick from fresh ginger and lime zest.

Finished Salad




Courtesy of Justin Cogley
 3 pitted avocado halves
 ¼ cup diced tomato
 1 tsp diced shallot
 2 tbsp diced red bell pepper
 1 tsp ground cumin
 1 tsp kosher salt
 ½ tsp fresh lime zest
 1 tsp grated fresh ginger
 1 ½ tsp extra-virgin olive oil
1

Grill avocado halves until lightly charred, 2 to 3 minutes.

2

Scoop 2 avocado halves into a medium bowl or mortar.

3

Add tomato, shallot, red bell pepper, cumin, salt, lime zest, ginger, and olive oil. Lightly mash with a spoon or pestle.

4

Spoon into remaining avocado half and serve.