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Avocado and Grilled Vegetable Salad
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Avocado and Grilled Vegetable Salad

Celebrate creamy avocado goodness with this Avocado and Grilled Vegetable Salad! This salad is so savory and satisfying, and makes a delicious meal or side dish. With a variety of grilled vegetables, grilled bread, olives and of course the star, avocado, there's lots to love!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Keyword: avocado, avocado salad, grilled vegetables, salad, sprouts, sprouts farmers market
Servings: 4 people


  • 2 medium zucchini
  • 6 oz. crimini mushrooms
  • 1 small yellow onion
  • 1 ½ bell peppers
  • 2 tbsp. avocado oil
  • ½ tsp. pepper
  • ½ tsp. garlic powder
  • ½ tsp. dried basil
  • ½ tsp. kosher salt
  • 4 servings baguette
  • 2 avocados
  • 1/3 cup pitted castelvetrano olives


  • 1 tbsp. olive oil
  • ¼ tsp. kosher salt
  • ¼ tsp. pepper
  • ¼ tsp. garlic powder
  • juice of ½ lemon
  • 1 tbsp. white wine vinegar
  • 1 tsp. dijon mustard
  • ½ tbsp. packed fresh parsley finely chopped
  • ½ tbsp. packed fresh dill finely chopped


  • Slice 2 medium zucchini and halve or quarter 6 oz. mushrooms depending on size. Cut 1 yellow onion into quarters, then halve them. Dice 1 ½ bell peppers into chunks.
  • Preheat a large grill pan (or large skillet), over medium heat. Add cut vegetables to a mixing bowl. Add 2 tbsp. avocado oil and ½ tsp. each pepper, garlic powder, dried basil and kosher salt.
  • Toss vegetables and transfer to the pan. Cook for 3 to 5 min per side, flip and cook another 3 to 4 min until tender. Cook in two batches, then transfer to a plate.
  • While vegetables are cooking, slice 4 servings baguette. Whisk the Dressing together in a bowl (1 tbsp. olive oil, ¼ tsp. each kosher salt, pepper garlic powder, juice of ½ lemon, 1 tbsp. white wine vinegar, 1 tsp. dijon mustard, and ½ tbsp. each fresh parsley and fresh dill).
  • Lay out baguette slices in grill pan. Optionally brush with a bit of avocado oil and cook for 2 to 3 min per side until lightly golden in spots. Dice or slice 2 avocados.
  • To serve, plate the grilled vegetables along with torn baguette slices. Top with avocado and 1/3 cup castelvetrano olives. Drizzle with dressing. Serve with remaining ½ lemon cut into wedges.