how to roast an avocado and what to do with it when you do [5 ingredients]

roast avocado salad haas avocado

Hot avocado isn’t something that I’m usually into. Guacamole, I love. Avocado on toast is a favourite breakfast treat. And who could forget the beauty of a classic BLT, turned into something really special with a little avocado and an unfortunate acronym (BLAT).

But when it comes to actually cooking avocado, I tend to steer clear. It could possibly have something to do with the disaster that was an avocado soup I made for a dinner party in the 90s when I was young and naive. Or it could just be that you don’t see recipes for warm avocado very often.

Either way, when I was reading Jamie’s America I couldn’t help but be intrigued by his ‘Mad Dog Salad’ that contained tortilla chips, melted cheese and roast avocado. Putting aside my hot avocado prejudice, I gave it a go. And while the avocado was surprisingly delicious. Still rich, but more interesting with its crispy edges. The texture meaty and substantial, not the greasy softness I was imagining.

But eating salad leaves with your fingers is a bit funny. And eating tortilla chips covered in melted cheese with a fork feels a touch barbaric. And my Irishman thought it was a bit token trying to make nachos seem healthy. Not entirely a winner, but the avocado we loved.

So I had a bit of a think about it and came up with this roast avocado and couscous salad. A great little dish with the onion-spiked couscous balancing out the rich, toasty avocado. And one that makes sense to eat with a fork.

roast avocado salad

[5 ingredients]
roast avocado & couscous salad

serves 2

Feel free to use a different grain for this salad. Burglur wheat or freekah would make a more interesting substitute as would cooked quinoa.

If the warm avocado makes you a little nervous, by all means serve it with raw avocado.

This is a great thing to make if your avocado is a little on the under-ripe side. It won’t soften a rock hard avo’ but it will help along one that is a little too hard to spread on toast.

I’ve been having an issue with lumpy couscous of late but have overcome the problem. Instead of using a fork to fluff before serving, I’ve found that a wire whisk does a much better job.

1 large avocado
1/2 cup couscous
1/4 small red onion, peeled & finely diced
1 tablespoon lemon juice
2 handfuls mixed leaves

Preheat oven to 200C (400F). Cut avocado into quarters, lengthwise, discarding stone and peel. Drizzle with a little olive oil and season generously with salt & pepper. Bake for about 15minutes or until hot and sizzling and starting to go a little golden at the edges.

Meanwhile, place couscous and onion in a heatproof bowl and pour over 1/2 cup boiling water. Season and stir through a tablespoon extra virgin olive oil. Cover and stand until needed.

Whisk together 1 tablespoon lemon juice with 1 tablespoon extra virgin olive oil. Season.

To serve, fluff couscous with a wire whisk or a fork. Toss leaves and couscous through dressing and arrange on a platter or 2 plates. Top with hot avocado.

roast avocado

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37 Comments

  • Roast avocado? Now thats a thought! Sounds like my sort of salad, definitely going on my “to try list”. Never used to be a huge fan of avocado, recently realised that i loveee hass avocado’s but am not too particularly keen on the other varieties.

  • Love the idea of roasted avocado – the ones in the stores here are hardly ever “just right” for eating raw. Can’t wait to try this.

    Got a solution for your lumpy couscous: Get a small saucepan with a tight-fitting lid. Sautee your onion in a little olive oil at the bottom of it, then add the water and bring to a boil. Add the dry couscous, stir once around, put on the lid and turn off the flame (move it off the burner if your stovetop’s electric). Never gets lumpy, no need to wrestle with clingfilm, and you get more onion flavor when it’s been cooked a little first.

  • Thank you for this recipe! I have an avocado I need to do something with and as much as I LOVE couscous I have never made it from scratch. Just the boxed flavored variety. So, a quick easy and yummy recipe for summer is right up my alley. Will have to try tonight!

    Now, if I could only successfully roast veggies, especially squash and zucchini! Have amy tips for that?

  • I just subscribed, having found you through The Daily Brainstorm. I’m going to try this recipe asap. Love the title of your blog too – sounds like something I really need, as I’m very busy but do want to eat well and healthy, and I also work from home so can cook.

  • That was soooooo good! I never would have thought of a warm avocado in anything, but having one on hand I made this for dinner. Delish! Thank you as always!

  • I actually love warm avocado! Exactly how you said – with melted cheese – but in a toasted sandwich with tomato. It’s one of my favorite things to order in sandwich places with few vegetarian options.

    But I didn’t even know that you could roast them. I wonder if you could braise them…my friends are very into braising these days. I was a bit skeptical, but I tried the Julia Child cucumbers and I was definitely intrigued.

  • enrique
    yes I used a hass – they’re my favourite but I’m sure other varieties would work as well – you might just need to adjust the cooking time

    kathy
    thanks for the link to finding vegan – just submitted

    karen
    my favourite way to cook zucchini is to slice thinly into coins and pan fry in olive oil with some garlic over a medium high heat for about 8 minutes or until it is all soft and melting. so so good

    marie
    thanks for the couscous tip –

  • I’m new to your blog, found it through foodgawker, and just wanted to let you know how much I loved this recipe. I made it for dinner tonight. I’d never tried roasting avocado before and… wow. Fantastic. :)

  • i’m so glad avocado is so cheap now (since they’re in season). Love it when one is so ripe and luscious. I’ve to be careful not to eat an entire fruit of it. :) Thanks for sharing the roasted idea.

  • nerida
    thanks for letting me know about the photos – technical glitch – all fixed up now

    kim
    yes avocado season is the best!

    candida
    so glad you enjoyed!

  • Well, having Googled “roast avocado” I’m now off to try your ideas. Three avocados sitting in the fruit bowl and the weather here in Burgundy as turned decidedly un-salady!

    Pork chops and leftover roast veg tonight with a side of hot avo – sure it’ll be fab!

    Thank you for the great blog.

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