California Avocado season has ended.

Grilled Avocado, Hatch Chile and Peach Salad

Total time:

20 min

Prep time:

15 min

Cook time:

5 min

Grilled Avocado, Hatch Chile and Peach Salad


This grilled summer salad showcases California Avocados and late summer roasted Hatch chiles, peaches and optional corn. It is delicious served warm or you can make ahead and chill. Sprinkle with additional lemon juice and cover with plastic wrap before refrigerating.


Serves: 4

1 pt. mixed small tomatoes like grape or cherry tomatoes, halved
1 ripe, Fresh California Avocado, lightly grilled and diced
2 large or 4 small roasted Hatch chiles, seeded and diced
2 ears corn, lightly grilled and cut from cob (omit for Paleo)
2 ripe peaches, lightly grilled and diced
1 Tbsp. lemon juice
1 Tbsp. olive oil
1 pinch sea salt
As needed fresh cracked 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. In a large bowl, mix all salad ingredients and taste to adjust seasoning. Serve.

*To grill an avocado, cut in half and remove seed. Drizzle with fresh lime or lemon juice and brush lightly with olive oil. Gently place cut side down on grill over hot coals for 2-3 minutes.

Serving Suggestion: Enjoy the salad on its own or use to top grilled chicken, fish or shrimp. It’s easy to vary the recipe with other fresh summer fruit such as nectarines or plums.

Beverage Pairing: Bright and citrusy sauvignon blanc.

** Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Sabrina Modelle is the author and photographer behind the popular blog, The Tomato Tart. Her recipes and photographs have been featured on The Huffington Post, The Discovery Channel’s Green Wine Guide, The Jerusalem Post, and in The Green Market Baking Book (Sterling Press, 2010). Sabrina has been a web designer, usability expert, and brand consultant since 1994 and has worked with clients from Pepsi and Pet Smart to The ACLU and ASPCA. When she’s not working or instagraming, Sabrina can be usually be found at her home in the redwoods with her nose in a cookbook and a dog in her lap.

Sabrina 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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