Redbloom Grilled Avocado Salad Recipe

Introduction

Summer is the perfect time to turn up the heat, not just with your barbecue grill but with your salad game! The Redbloom Grilled Avocado Salad is not your average leafy dish; it's an explosion of flavors and textures that redefine what a salad can be. With a hearty base of baby spinach and quinoa, and topped with grilled avocado slices, this salad is as delicious as it is nutritious. Ready to elevate your salad repertoire? Here's how to make this scrumptious dish.

Ingredients

For Avocado Grilling

• 2 avocados, sliced into eighths
• 2 tbsp olive oil
• Salt and black pepper to taste

For Dressing

• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 tsp Redbloom seasoning
• Salt and black pepper to taste

For Salad Base

• 2 handfuls baby spinach
• 4 mini heirloom tomatoes, halved
• 0.5 cup quinoa, cooked
• 8 mini mozzarella balls
• 6 basil leaves, chopped

Kitchen Tools Needed

• Grill or grill pan
• Small bowl
• Large bowl
• Tongs
• Measuring spoons and cups

Method

Avocado Grilling

1. Preheat the grill to medium heat.
2. Brush each avocado slice with olive oil.
3. Season with salt and black pepper.
4. Grill the avocado slices for 3-4 minutes per side or until you get a nice char.

Preparing the Dressing

5. In a small bowl, whisk together the balsamic vinegar, olive oil, Redbloom seasoning, salt, and black pepper. Adjust the seasoning to your liking.

Salad Assembly

6. In a large bowl, toss the baby spinach with half of the dressing you just prepared.
7. Transfer the tossed spinach onto a serving plate.
8. Artfully arrange the halved mini heirloom tomatoes, cooked quinoa, mini mozzarella balls, and chopped basil leaves on top of the spinach base.

Final Touches

9. Place the grilled avocado slices on top of the assembled salad.
10. Drizzle the remaining dressing over the top of everything.

Conclusion

There you have it—a Redbloom Grilled Avocado Salad that's perfect for summer gatherings or just a healthy weeknight dinner. Each bite gives you the richness of grilled avocado, the chewiness of quinoa, the freshness of baby spinach and basil, and the tanginess of the dressing. It's an incredibly satisfying dish that you'll want to make again and again.