Grilled Avocado And Tomato Salad With Basil Pesto Recipes

GRILLED AVOCADO, TOMATO, RED ONION SALAD

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.

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

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.

AVOCADO AND TOMATO SALAD

Steps:

• In a large serving bowl, toss together the tomatoes, avocados and red onion. Dust lightly with black pepper, and pour salad dressing over. Cover and chill for at least one hour before serving to blend flavors.

GRILLED AVOCADO AND TOMATO SALAD WITH BASIL PESTO

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.

TOMATO, AVOCADO AND GRILLED CORN SALAD

Steps:

• Grill corn, covered, over medium heat 10-12 minutes or until lightly browned and tender, turning occasionally. Cool slightly. Cut corn from cob., Arrange tomato slices on a large serving platter. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Top with avocado slices. Whisk together the oil, vinegar, basil and remaining salt and pepper; drizzle half over the tomatoes and avocado. Top with grilled corn and feta; drizzle remaining dressing over top. Garnish with additional chopped basil.

GRILLED STEAK SALAD WITH TOMATOES & AVOCADO

Steps:

• Rub both sides of steak with oil; sprinkle with Creole seasoning. Grill, covered, over medium heat or broil 4 in. from heat 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes., In a large bowl, combine tomatoes, beans, green onions, cilantro, lemon zest, lemon juice and salt; gently stir in avocado. Cut steak into slices; serve with bean mixture.

NATASHA'S TOMATO, AVOCADO, BASIL SALAD

Steps:

• Slice tomatoes into medium sized slices.
• Slice mozzarella into medium sized slices (not too thin or too thick).
• Cut avocados in half lengthwise, remove and discard pits, slice diagonally into medium sized slices, trying to keep them as the same size as the tomatoes and mozzarella slices.
• Slice red onion very thinly sliced (if using).
• On medium sized plate or platter, arrange tomatoes, avocados, onions, and mozzarella, shingle style - filling the outer rim of plate and working your way into the middle. Fit in a basil leaf on top of the mozzarella slices.
• Lightly salt and sprinkle black pepper over the top to taste.
• Drizzle with Fresh Basil Dressing to taste. Note that all of the dressing is not meant to be used. Reserve remainder for other use. (Great on sandwiches, salads, topping for some soups, etc.).
• Decorate with more fresh basil leaves if desired.
• Fresh Basil Dressing:.
• Blend the basil, oil, mayonnaise, vinegar, shallots or onions, salt and pepper in a blender or food processor until smooth. Refrigerate until ready to use.
• NOTE: If serving this salad for company, you may want to slice the avocado at the last minute because it browns easily. To prevent this from happening too quickly, you may sprinkle the avocado with lemon juice. But it's just as easy slicing the avocado at the last minute and fitting it under the tomato slices.