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

Recipe courtesy of Michael Chiarello

Show: Easy Entertaining with Michael Chiarello

Episode: BBQ Cook-off

Grilled Avocado, Tomato, Red Onion Salad

0 Reviews

Level: Easy
Yield: 5 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 5 servings

Calories

646

Total Fat

57

Saturated Fat

7

Carbohydrates

32

Dietary Fiber

16

Sugar

9

Protein

10

Cholesterol

4

Sodium

569

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

Level: Easy
Yield: 5 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 5 servings

Calories

646

Total Fat

57

Saturated Fat

7

Carbohydrates

32

Dietary Fiber

16

Sugar

9

Protein

10

Cholesterol

4

Sodium

569

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

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.