1 rating

Little Gem Avocado Salad


“I really like this salad for its simple ingredients, but also for its complex variations between technique, texture and temperature, says chef Chad Clevenger of Alma Cocina, a Latin American and Mexican-inspired restaurant in downtown Atlanta.  

Recipe By: Chef Chad Clevenger of Alma Cocina


For the dressing

  • 4 Ounces Serrano peppers with seeds
  • 2 Cups gold tequila

  • 2 Cups champagne vinegar

  • 2 Teaspoons salt
  • 1 Pound goat cheese

For the goat cheese balls

  • 2 eggs mixed with 1 ounce of water
  • 2 Cups tortilla chips, ground

  • 2 Cups 1-ounce goat cheese balls

  • ½ Cup all-purpose flour

For the pickled grape tomatoes

  • 1 Ounce kosher salt

  • ½ Cup rice wine vinegar
  • 1 Pound grape tomatoes

  • 2 Ounces granulated sugar

For the salad

  • 2 avocados
  • Olive oil
  • Salt and pepper, to taste
  • 2 head gem lettuce


For the dressing

In a medium-sized pot, reduce the tequila for about 10 minutes. Place into another bowl and set aside.
 Using the same pot (but without the tequila in it) bring the vinegar to a boil.
 While the liquid is hot, puree all ingredients in the blender until smooth


For the goat cheese balls

Take goat cheese balls and dust with the flour

. Dunk the balls in the egg wash and then roll in the tortilla crumbs

. Fry at 350 degrees for 30 seconds.

For the pickled grape tomatoes

Cut all tomatoes in half and toss in salt, sugar, and vinegar
. Let sit for 30 minutes and drain. 

For the salad

Take the sweet gem lettuce and cut in half length wise, then season with salt, pepper, and olive oil. Split the avocados, remove the seeds and the skin. Season with salt, pepper, and olive oil.  Place on grill and cook for 3 minutes or until lightly charred.

 When lettuce is grilled, cut off the core end of the lettuce and place on desired plate. Next sprinkle pickled grape tomatoes and charred avocado randomly over the lettuce and plate. Place fried goat cheese balls on the plate. Drizzle with the dressing.