Grilled Avocado, Tomato, Red Onion Salad

Total Time:
21 min
Prep:
20 min
Cook:
1 min

Yield:
5 servings
Level:
Easy

Ingredients
  • 10 tomatoes, quartered
  • 4 avocados, peeled, halved, and pitted
  • Extra-virgin olive oil, for drizzling
  • 1 red onion, sliced
  • 1/2 lemon
  • 1 cup pesto sauce
  • 1/2 cup pine nuts
  • Parmiggiano-Reggiano
Directions
  • Preheat a grill over medium heat.

  • Cover a large tray with tomato quarters, and set aside.

  • Place avocado halves in a bowl and drizzle with olive oil. Place each half on a hot open grill for about 30 to 45 seconds. Remove and place on top of the tomatoes arranged on tray. Drizzle with olive oil again.

  • In another bowl, cover the red onion slices with the juice from the lemon half and olive oil. Place onions in the empty avocado pit holes. Cover with the lemon/olive oil mix. Then, top with pesto, distributing generously on all sides. Sprinkle pine nuts and cheese on top, to taste.


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