Grilled Avocado And Tomato Salad With Basil Pesto Recipes

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GRILLED AVOCADO AND TOMATO SALAD WITH BASIL PESTO



Grilled Avocado and Tomato Salad with Basil Pesto image

Provided by Michael Chiarello

Categories     Salad     Herb     Tomato     Vegetable     Side     Vegetarian     Backyard BBQ     Summer     Grill     Grill/Barbecue     Healthy

Number Of Ingredients 9

Juice of 2 lemons
2 large, firm, ripe avocados
1/2 medium red onion, thinly sliced
Gray salt and freshly ground pepper
1 pound vine-ripened tomatoes, preferably several varieties of different shapes and colors
About 3 tablespoons extra-virgin olive oil or signature olive oil
4 teaspoons Basil Pesto, made without pine nuts
Parmesan cheese
1 tablespoon pine nuts, toasted (optional)

Steps:

  • 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 lemon juice to prevent discoloration.
  • Using a mandoline or sharp chef's knife, thinly slice the onion. Separate the onion into rings and place in another bowl. Pour some of the lemon juice from the avocados over the onions and season with salt and pepper. Toss well and set aside. Cut the tomatoes lengthwise into thin wedges, season with salt and pepper, and reserve.
  • Remove the avocados from the lemon juice and set the bowl aside. Season the avocados on all sides with salt and pepper and drizzle very lightly with about 1 tablespoon of the olive oil. Too much and the oil might cause flare-ups.
  • Grill the avocados, cut side down, until the outside edge looks a little dry and browned, about 2 minutes. Turn onto the rounded side and cook for another 2 minutes. Since so little area is exposed to the heat, this is just to soften, not cook, the avocados. If the avocados were very firm, leave on another minute. Do not turn too often or they may disintegrate. Return the grilled avocados to the bowl with the lemon juice. Spoon the lemon juice over them and set aside until cool enough to handle, then cut into thin wedges.
  • Place several onion rings in the center of each salad plate. Arrange the avocados on opposite sides and the tomatoes on the remaining two sides. Drizzle each salad with about 1-1/2 teaspoons olive oil and 1 teaspoon pesto. Season again with salt and pepper to taste and give each salad a coarse grating of cheese. Scatter the pine nuts on top, if using, and serve immediately.

GRILLED AVOCADO AND TOMATOES, BASIL OIL AND COTIJA CHEESE WITH PINE NUTS



Grilled Avocado and Tomatoes, Basil Oil and Cotija Cheese with Pine Nuts image

Provided by Bobby Flay | Bio & Top Recipes

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

3/4 cup extra-virgin olive oil
16 basil leaves
Salt and freshly ground black pepper
2 ripe beef steak tomatoes, halves and seeded and finely diced
1/2 small red onion
2 ripe Hass avocados, halved and peeled and pitted
Canola oil
1/4 cup pine nuts, lightly toasted
1/4 cup cotija cheese, grated
Basil leaves

Steps:

  • Combine oil, basil, salt and pepper in a blender and blend for 1 minute. Strain into a bowl, discard solids
  • Combine tomatoes and onion in a bowl, add a few tablespoons of the basil oil and season with salt and pepper. Reserve remaining basil oil for Shrimp recipe.
  • Heat grill to medium heat. Brush avocado with oil on grill and season with salt and pepper. Grill cut side down until lightly golden brown, about 2 minutes. Remove to a platter, cut side up. Place some of the tomato mixture on top of each avocado, drizzle with more of the oil and sprinkle with the pine nuts and cheese. Garnish with basil leaves.

GRILLED AVOCADO, TOMATO, RED ONION SALAD



Grilled Avocado, Tomato, Red Onion Salad image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 21m

Yield 5 servings

Number Of Ingredients 8

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

Steps:

  • 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.

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