Grilled Avocado BLT Salad

My friend Emily Nokes Martin always offers a tasty spin on a classic dish. I would have never thought to grill an avocado, but the results add a smoky deliciousness to this salad.

Vegetable oil, for the grates

2 avocados, halved, seeded, and peeled

4 tablespoons olive oil, divided

Kosher salt and freshly ground black pepper

4 cups baby arugula

1 1/2 cups cherry tomatoes, halved

1/4 cup thinly sliced red onions (about 1/2 small onion)

1/4 cup freshly squeezed lemon juice

1/2 pound bacon (about 10 slices), cooked, drained on paper towels, and crumbled

Preheat a clean grill to medium with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Lightly brush the avocado halves with 1 tablespoon of the olive oil and season with the salt and pepper to taste.

Place the avocado halves on the grill, cut-side down first. Close the lid and cook until they develop golden brown grill marks, about 2 to 3 minutes per side. Remove from the grill and cut into thin slices.

To serve, place a layer of the arugula on a platter. Add the avocado slices and layer with the cherry tomatoes and the onions. Drizzle the lemon juice and remaining olive oil over the top to taste. Season with salt and pepper to taste. Sprinkle the crumbled bacon evenly over the top. Serve immediately.

Serves 4.

Cooking Tip: For a vegetarian version, just omit the bacon.