Recipe for Grilled Avocado Salad
- 10 plum tomatoes, quartered
- 4 avocados
- 1 red onion, thinly sliced
- 1/2 lemon, squeezed
- 1/2 cup pesto sauce
- 2 teaspoons coarsely chopped basil
- Shredded parmesan cheese
- Salt and black pepper, to taste
- 2 tablespoons extra-virgin olive oil, plus extra for drizzling
Preheat a grill over medium heat. Toss the tomato quarters with olive oil, chopped basil, salt and pepper to taste, and set aside on a serving platter.
Cut the avocados lengthwise up to the large pit in the middle. Gently twist apart the 2 halves and remove the pit. Place avocado halves in a bowl and drizzle with olive oil. When the grill has heated, place each half on the hot open grill for 30 to 45 seconds. Remove and place (center face up) on top of the tomatoes arranged on tray.
In another bowl, cover the red onion slices with the fresh lemon juice and drizzle with olive oil, mix. Place onions in the empty avocado pit holes. Cover with the remaining lemon juice and olive oil mixture. Top the dish evenly with a generous helping of pesto sauce. Sprinkle with parmesan cheese.
Recipe compiled by the Women's Sports Foundation
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