California Avocado season has ended.

Charred California Avocado Salad with Pistachio Gremolata

Total time:

20 min

Prep time:

15 min

Cook time:

5 min

Charred California Avocado Salad with Pistachio Gremolata


California Avocados are not only celebrated for their premium quality; however arguably most valued for their versatility. This innovative recipe stands as the perfect example to the fruit’s wide range for possibility. 


Serves: 4

2 ripe Fresh California Avocado, halved, seeded and peeled
2 Tbsp. honey, orange
1/8 tsp. salt, or to taste
Freshly ground black pepper, to taste
2 Tbsp. grapeseed oil
1/4 cup pistachios, chopped
1/4 cup extra-virgin olive oil
1/3 cup pistachio oil or sunflower oil
3 lemons, juiced and zested
3 Tbsp. chives, diced
6 cups Mixed greens, washed
1/4 cup carrots, shaved
1/4 cup celery, shaved
1/4 cup radishes, shaved
1/4 cup turnip, shaved
Salt and pepper, to taste

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  1. Brush honey on cut side of each avocado and season with salt and pepper.
  2. Heat grapeseed oil in a non-stick pan on medium until smoking.
  3. Place each avocado half cut side down in the pan to fully sear, until the honey caramelizes into a dark, golden color.
  4. Once golden, remove avocado halves to cool to room temperature and set aside.
  5. To make the gremolata, combine pistachios, olive oil, pistachio oil, chives, lemon juice and zest in a mixing bowl.
  6. In a larger mixing bowl, combine mixed greens, carrots, celery, radish, turnips and enough gremolata to dress the salad.
  7. Spoon approximately 2 cups of the dressed salad mixture on a plate.
  8. Place each skinned, halved avocado on a plate, char side up, and spoon another small portion of gremolata on top of the avocado, filling it.
  9. Use any remaining salad mixture to fill the plate, topping the gremolata over the full dish.


Serving Suggestion: Pair the dish before or alongside a lean protein like grilled chicken.


Beverage Pairing: Pair with a glass of crisp Sauvignon Blanc to help cut the sweetness of the salad’s honey-charred fruit.

About the author

Chef and Co-Owner, Kali

Kevin Meehan, chef and co-owner of Kali, cultivated his culinary craft in Los Angeles’ most prestigious kitchens, including L’Orangerie, Bastide and Citrine. In the early 2000s, Meehan joined Patina Restaurant Group as Chef de Cuisine at Joachim Spichal’s seminal Patina restaurant in Downtown. During his three-year tenure, the restaurant received a Michelin Star for its fresh interpretation of French cuisine informed by seasonality, and Meehan was consequently promoted to Executive Chef of Café Pinot. In 2012, Meehan launched his passion project, Kali Dining. The underground operation quickly garnered critical attention for Meehan’s assertive, yet nuanced tasting menus that he prepared, dinner party-style, for Los Angeles top tastemakers, luminaries, and food enthusiasts. Kali the restaurant was birthed from the success of Kali Dining, and the passion that Meehan shares for pushing the boundaries of the typical fine dining experience.

Kevin is a brand advocate. Their content on the California Avocado Commission website and/or blog is part of their partnership with our organization.


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