Kali Restaurant's Charred Avocado Salad

Following its success as an underground pop-up, Kali Restaurant opened its doors earlier this year. The restaurant on Melrose Avenue offers customers a unique fine dining experience and diverse selection of food, including this delicious charred avocado salad. 

Charred Avocado Salad
Serves 4

Ingredients
4 ripe avocados (suggested variety: Fuerte)
2 tbsp avocado honey (or your favorite type of honey)
1 tbsp avocado oil
Salt & pepper, to taste

Dressing:
¼ cup pistachios, roasted and chopped
2 lemons, juiced
½ cup pistachio oil
½ cup avocado oil
Fresh chives, minced
Preserved lemons, to taste
Salt & pepper, to taste

Salad Mix:
Handful of thinly shaved vegetables (baby carrots, broccoli, celery, turnips, radish, etc.)
Bowl of ice water
Handful of mixed baby kale

Method

Avocados:
1. Half and pit avocados (leave skin on). Using a pastry brush, glaze the avocados liberally with the avocado honey (or honey of your choice) and season with salt and pepper.
2. Heat oil in a hot sauté pan. Sear avocado halves, flesh side down, in oil until golden brown and caramelized.
3. Remove from heat and cool to room temperature.

Dressing:
1. Mix all dressing ingredients together and set aside.

Vegetables:
1. Shave all of the vegetables on a mandolin. Refresh in a bowl of ice water.

To assemble salad:
1. Using a spoon, scoop out avocado carefully, leaving flesh in one piece. Lay one half on a plate, and drizzle with dressing.
2. Remove shaved vegetables from ice water and dry.
3. In a bowl, toss the vegetables with the baby kale and add the dressing. (Note: ratio of kale to vegetables can vary according to personal preference.) 
4. Place half the salad mix on top the plated avocado, and top with the second avocado half to create the visual of a sandwich. Scatter the rest of the salad mix around the plate.
5. Finish with dressing on top and around the plate.

Recipe courtesy of Kevin Meehan, Executive Chef/Owner of Kali Restaurant: 5722 Melrose Ave, Los Angeles, CA 90038