5 from 1 vote

Grilled Avocado Cobb Salad with Apricot Dressing

For grilling, be sure to choose avocados that are still fairly firm; soft ones don't work. The apricot preserves are just the right accent for the blue cheese and smoky bacon in the salad.

Course: Salad

Keyword: apricot, avocado, cobb, grilled

Servings:

Author: Cat Cora

Ingredients

3 large firm avocados halved, pitted, and peeled
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
11/ 2 teaspoons fresh lime juice
apricot dressing
2 tablespoons white wine vinegar or champagne vinegar
1/ 4 cup apricot preserves
1/ 3 cup extra-virgin olive oil
1 teaspoon chopped fresh thyme
Kosher salt and freshly ground black pepper
8 cups chopped iceberg romaine, or butter leaf lettuce
1 cup diced tomato
1 cup drained diced oil-packed sun-dried tomatoes
2 large eggs hard-boiled, peeled, whites and yolks coarsely chopped separately
6 slices turkey bacon cooked and crumbled
1/ 2 cup crumbled blue cheese

Instructions

To grill the avocados: Preheat a gas grill on medium-high heat or light a charcoal grill.
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.
For the dressing: In a large bowl, whisk together the vinegar, apricot preserves, olive oil, thyme, and salt and pepper to taste.
To assemble the salad: 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. Serve.