When an avocado meets the searing heat of the grill, something marvelous happens—the already creamy flesh softens and takes on smoky flavor. This vibrant salad marries that distinct taste with caramelized pineapple, fresh blackberries, and a cilantro-orange dressing. You can use bottled orange juice in the salad dressing, but our Test Kitchen found that freshly-squeezed gave the dressing the most flavor.

How to Assemble the Grilled Avocado Salad

To arrange the avocado salad recipe, start with a bed of romaine lettuce. Look for romaine hearts in the grocery story—they are the most tender, sweetest part of the head of lettuce. Layer on grilled pineapple and avocado next. Scatter on blackberries and chopped bell pepper. Finish with a drizzle of the dressing.

How to Choose a Ripe Avocado

Firm, nearly ripe avocados work best on the grill; they’ll soften but still hold their shape. There are a couple of ways to check if an avocado is ripe.

• Stem Check: Peel back the small stem at the top of the avocado, if it lifts away easily and the flesh appears green underneath, the avocado should be at or near ideal ripeness.
• Squeeze: Give the avocado a gentle squeeze. If it yields, it is ready to be used right away.

How to Cut an Avocado

After washing your avocado, use a chef's knife to make a lengthwise cut around the seed (or pit), cutting through the skin and fruit. Holding the avocado in your hands, gently twist the two halves in opposite directions to separate them. Always cut your avocados with a sharp knife on a cutting board. Do not pit or slice it while it is in the palm of your hand.