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Jeff Hanak photo

VP of Culinary

Grilled California Avocado, Tomato & Cucumber Salad with Minted Mojo Vinaigrette

Recipe courtesy of Jeffrey Hanak, VP of Culinary, Chili’s
Sponsor: California Avocado Commission

Serves: 4


  • 2 ripe California Avocado (slightly firm), cut in half, seeded and peeled
  • 3 cups heirloom cherry tomatoes
  • 1/2 English cucumber
  • 1 large shallot
  • 1/4 cup extra virgin olive oil
  • Minted Mojo Vinaigrette (recipe follows)

Minted Mojo Vinaigrette

(Yield: 1-1/4 cups)

  • 1/4 cup fresh orange juice
  • 1/8 cup fresh lime juice
  • 1/8 cup white balsamic vinegar
  • 7 garlic cloves, peeled and rough chopped
  • 2 tsp. kosher salt
  • 1/4 tsp. cumin
  • 1/8 tsp. smoked paprika
  • 1/8 tsp. oregano, dried
  • 1 Tbsp. sugar
  • 1/3 cup fresh mint, chopped
  • 1/2 cup canola oil
  • 1/4 cup extra virgin olive oil



  1. Cut avocado halves lengthwise into 4 wedges/slices; should end with 16 wedges from 2 avocados.
  2. Brush both sides of avocado slice with olive oil, and quickly mark each side on a grill; refrigerate to cool.
  3. Cut tomatoes in half.
  4. Cut cucumber in half lengthwise and remove the seeds. Cut into half-moons.
  5. Peel shallot, cut in half lengthwise and slice very thin.
  6. Cut cooled grilled avocado pieces into 4 pieces each. Place in bowl with remaining ingredients and gently toss with 1 Tbsp. vinaigrette.

Minted Mojo Vinaigrette

  1. Place all ingredients except for the oils in a blender; blend for 1 minute.
  2. Slowly add oils while blender is running to emulsify.

*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.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams


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