Grilled Citrus-Scented California Avocado Salad

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A refreshing salad featuring creamy California avocados, grilled corn, and a zesty citrus dressing that celebrates fresh produce. This Mediterranean-inspired salad recipe (vegetarian), ready in about 25 minutes, pairs California avocados, Fresh corn kernels, Mixed salad greens into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Mediterranean cuisine 220 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The grilling tools we’d reach for here → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat a grill or grill pan over medium-high heat. Brush 1 cup fresh corn kernels with 1 tbsp olive oil and grill for 4 minutes, turning occasionally, until slightly charred and fragrant.
  2. Step 2: Brush the 2 halved California avocados with 1 tbsp olive oil and place cut side down on the grill. Grill for 3 minutes until marked and warmed through.
  3. Step 3: In a small bowl, whisk together 2 tbsp fresh lemon juice, 2 tbsp fresh orange juice, 1 tsp honey, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
  4. Step 4: In a large salad bowl, combine 4 cups mixed salad greens, 1 cup grilled corn, 1 cup halved cherry tomatoes, and 1/4 cup thinly sliced red onion.
  5. Step 5: Scoop the grilled avocado flesh from the skins and dice into 1-inch pieces. Add to the salad bowl and toss gently with the citrus dressing until evenly coated.
  6. Step 6: Sprinkle 2 tbsp chopped fresh cilantro over the top and serve immediately for a vibrant and fresh California-inspired salad.

Related recipes