Photo: Grilled Avocado, Tomato, Red Onion Salad Recipe
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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By biergill
Omaha, NE
on August 05, 2012
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Great use of all of those garden tomatoes! I agree leave the avocados on longer than recipe calls for.
By GESutton
Littleton, CO
on August 27, 2011
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Delicious. Definitely leave the avocados on the grill for MUCH longer than the recipe calls for to really get a great flavor. This makes a great presentation and leftovers are great, as long as you eat them quickly - which shouldn't be a problem.
By wineglass2
Iowa
on June 30, 2011
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I had fun trying something so new & different "grilling an avocado...making pesto sauce". This salad is a lovely combination of flavors & colors.
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