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Barbecued avocado with spring onion buttermilk dressing

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Looking for the perfect starter to kick off a feast? Look no further than this quick and easy avocado dish. Served with crispy prosciutto, it’s full of flavour.

  • Serves4
  • Cook time5 minutes
  • Prep time10 minutes
char grilled avocado half on a plate with salad greens and crispy prosciutto


  • ⅓ cup crème fraîche or sour cream
  • 2 tbs buttermilk
  • 2 tbs fresh lemon juice
  • 1½ tbs extra virgin olive oil, divided
  • 1 spring onion, finely chopped
  • 2 prosciutto slices, halved crossways
  • 2 ripe but firm Hass avocados, halved, stoned, peeled
  • 30g (2 loosely packed cups) baby rocket leaves
  • 2 red radishes, shaved into rounds on a mandolin

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Prepare the barbecue hot plate and grill for high heat. In a medium bowl, whisk the crème fraîche or sour cream, buttermilk, lemon juice, 1 tbs of the oil and the spring onion. Season the dressing to taste with salt and freshly ground black pepper.

  2. Step 2

    Add the prosciutto pieces to the hot plate and cook for about 1 min each side or until the prosciutto has rendered its fat and is crisp. Set the prosciutto aside on a piece of kitchen paper to drain any excess fat.
  3. Step 3

    Brush the avocado halves with the remaining ½ tbs oil and season with salt. Place the avocado halves, cut-side down, on the barbecue grill. Cook for about 1½ mins or until char marks form. Using a thin metal spatula, carefully turn the avocado over and cook for a further 1½ mins or until warmed through. Set the avocados aside briefly.

  4. Step 4

    Divide the rocket and radish among 4 plates. Top each salad with an avocado half. Fill the avocado with some of the dressing and drizzle more around the salads. Garnish with the crispy prosciutto and serve.