Grilled Avocado and Tomato Salad with Basil Pesto

Ingredients

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