Grilled Avocado and Tomato Salad with Basil Pesto


  • 3 tablespoons extra-virgin olive oil or signature olive oil
  • Gray salt
  • 1 pound vine-ripened tomatoes, preferably several varieties of different shapes and colors
  • 2 large, firm, ripe avocados
  • 4 teaspoons Basil Pesto, made without pine nuts
  • freshly ground pepper
  • 2 lemons
  • + 3 more ingredients
    • Parmesan cheese
    • ½ medium red onion
    • 1 tablespoon pine nuts

Prepare the grill and let it burn down to medium hot coals. Squeeze the lemon juice into a nonreactive bowl large enough to hold the avocados in a single layer. Halve the avocados, discard the pits, and scoop out the flesh in one piece with a rounded spoon. Immediately toss the avocados with the ...

View full recipe at Epicurious


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