Grilled Avocado and Red Onion Salad - a delicious summer dish.   Liz made this Michael Chiarello recipe last night, to go with flank steak and chimichurri, roasted asparagus, and a crusty baguette.  It was a big hit, and the quick grilling adds a nice carmelization to the avocados.  She also substituted some chimichurri for the pesto in the recipe (since the sauce was already made), and the parsley-for-basil switch worked out just great.   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.

Grilled Avocado and Red Onion Salad - a delicious summer dish.  

Liz made this Michael Chiarello recipe last night, to go with flank steak and chimichurri, roasted asparagus, and a crusty baguette.  It was a big hit, and the quick grilling adds a nice carmelization to the avocados.  She also substituted some chimichurri for the pesto in the recipe (since the sauce was already made), and the parsley-for-basil switch worked out just great.  

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.

Tags: summer recipes grilling vegetarian healthy nutrition