Recipes Salad Grilled Radicchio and Avocado Salad with Zhug 5.0 (1) 1 Review 1 Photo This grilled radicchio and avocado salad uses zhug, a traditional green hot sauce from Yemen. In this version, we toned down the spice and added lemon for brightness. By Juliana Hale Juliana Hale Juliana Hale is a culinary specialist with over 20 years of experience in recipe testing and development. She works closely with Allrecipes, Better Homes & Gardens, Forks Over Knives, Midwest Living, and Traditional Home both in the test kitchens and with her stories. Allrecipes' editorial guidelines Published on June 13, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 10 mins Total Time: 30 mins Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 1 head radicchio 2 avocados - halved, peeled, and pitted 1 lemon, halved 5 tablespoons olive oil 1 jalapeno pepper 3/4 cup packed fresh parsley leaves 3/4 cup packed fresh cilantro leaves 3 cloves garlic, smashed 3/4 teaspoon ground coriander 1/4 teaspoon salt 1 head butterhead lettuce, torn 1/3 cup finely shredded Parmesan cheese Directions Preheat an outdoor grill to medium heat (350 to 375 degrees F (175 to 190 degrees C)). Remove any wilted outer leaves from radicchio, then halve the head lengthwise through the core. Brush cut sides of radicchio, avocados, and lemon with 1 tablespoon oil; arrange, cut sides down, along with the whole jalapeño, on grill grate. Cover grill. Grill radicchio, turning halfway through, until charred, 2 to 3 minutes. Grill avocados and lemon until cut sides are charred, 3 to 4 minutes. Grill jalapeño, turning to char on all sides, about 8 minutes. When cool enough to handle, core and roughly chop radicchio and avocado; transfer to a serving bowl. Stem and (if desired) seed jalapeño. For zhug, blend jalapeño, juice of grilled lemon, parsley, cilantro, garlic, coriander, salt, and remaining 4 tablespoons oil in a blender or food processor until smooth. Add lettuce, Parmesan, and zhug to radicchio and avocado mixture; toss to coat. Serve immediately. I Made It Print Nutrition Facts (per serving) 516 Calories 42g Fat 40g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 516 % Daily Value * Total Fat 42g 54% Saturated Fat 7g 34% Cholesterol 5mg 2% Sodium 277mg 12% Total Carbohydrate 40g 14% Dietary Fiber 17g 62% Total Sugars 10g Protein 9g 19% Vitamin C 147mg 164% Calcium 199mg 15% Iron 4mg 21% Potassium 1372mg 29% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.