Grilled Asian Avocado in a Miso/Mirin Marinade Served with Grilled Baby Gem Lettuce

We had a delicious grilled avocado last year in Los Angeles at the Dominique Ansel restaurant at The Grove. I have spent one year now trying to knock it off and I think I finally came close. The avocado was served alone, which sometimes I do too, as an appetizer, however, I decided to make it into a large grilled salad to make a full healthy summer meal. You can add some grilled shrimp is you want to add some animal protein.

Prep Time: 15 minutes

Cooling Time: 30 minutes

Cooking Time: 10-15 minutes

Serves 4-6

Ingredients:

2 large Florida avocado cut in half

(or 4 Haas avocados)

2 tsp miso paste

½ tsp toasted sesame oil

2 Tbs honey

4 Tbs Mirin

4 Tbs lime juice

8 Tbs orange juice

¾ cup coco aminos (a good gluten free substitute for soy)

olive or avocado oil for brushing avocados for grilling

For Garnish:

1/2 cup corn kernels

3 green spring onions sliced thin

1 tsp white sesame seeds

Place all of the liquid ingredients into a small saucepan. Bring to a simmer, reduce heat and reduce slightly until it is just a little bit thicker. This will take about 5 minutes on a very low simmer. Cool the dressing. Place into the refrigerator until cold, about 30-40 minutes

Cut the gem lettuce in half, making sure not to cut off the core as this will hold the lettuce together. Brush each of the lettuce halves with olive oil and sprinkle with salt and pepper.

Cut the avocados in half. Remove the seed. Leave the outer skin on. Brush with olive oil or avocado oil. Place the flesh side down on a very hot grill. Use either a grill pan stovetop that has been greased or an outdoor grill. Grill until black grill marks appear, depending on the temperature and your grill it will take between 1 and 3 minutes. You can pick up the avocado with tongs and slightly rotate it if you wish so that the grill marks have an X pattern. Remove. Cool.

Grill the baby gem lettuce halves briefly for about 1-2 minutes until they have light grill marks.

Arrange the avocado halves and the lettuce on a serving platter. Pour about a teaspoon each of the miso/mirin dressing into the center of each avocado. Spoon around the edges. Drizzle over the lettuce. Sprinkle the corn over the lettuce. Carefully lay the sliced green onions over the edges of the avocado. Sprinkle the avocado with white sesame seeds.