Grilled Avocado, Tomato, Red Onion Salad

Name: Grilled Avocado, Tomato, Red Onion Salad
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H1M0.000S
Total time: P0Y0M0DT0H21M0.000S
Yield: 5 servings
Cuisine: american
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

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Level: Easy
Total: 21 min

Prep: 20 min
Cook: 1 min

Yield: 5 servings

Level: Easy
Total: 21 min

Prep: 20 min
Cook: 1 min

Yield: 5 servings

Ingredients

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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.