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Charred Avocado Salad with Pistachio Gremolata

Charred Avocado Salad with Pistachio Gremolata

Chef and owner of Kali restaurant, Kevin Meehan is making a scrumptious salad with homemade gremolata.
Ingredients for Charred Avocados
  • 4 x Ripe Avocado
  • 2 tbsp Orange Honey
  • 2 tbsp Grapeseed Oil
Ingredients for Pistachio Gremolata
  • 1 C Pistachios, Chopped
  • 1/4 cup Virgin Olive Oil
  • 1/4 Cup Pistachio Oil
  • Lemons, Juice and zest x3
  • 3 tbsp Chives, diced
Ingredients for Green Salax Mix
  • Baby Kale --4 handfuls
  • Shaved Mixed Vegetables: carrots, celery, radish, turnip etc. 1 handful
  • Black garlic ash

Directions for Charring Avocados:

Split avocados in half and remove seeds, leave skin on. Brush honey on green side of avocado and season with salt and pepper. In heated pan, carefully sear avocado in smoking oil until the honey caramelizes, look for a dark golden color. Once golden remove to cool to room temp.

Directions for Gremolata:

Mix all ingredients, season to taste.

Green salad:

Wash and dry kale. For vegetables, shave paper thin on mandolin, refresh in ice water.

Directions for Assembling Salad:

With spoon, carefully scoop out each avocado in one piece. Assemble one-half on each plate char side up; spoon over a little gremolata.

In large mixing bowl, mix kale greens, shaved vegetable and 4 tbsp gremolata. Season to taste with salt and pepper.

Carefully sandwich a handful of the mixed kale salad between the charred avocado halves. Spoon gremolata over top half. Sprinkle with black garlic ash.

Cooking Tips:

Only use ripe avocados, not too soft • Be careful when searing avocados • Adjust seasonings to personal taste

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