Grilled Avocado and Tomato Salad with Parmesan Pesto

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prep time

30 min

total time

45 min

makes

8 servings, 1/2 cup (125 mL) each

photo by:

kraft

recipe by: kraft

What You Need

4 large avocadoes (1-1/2 lb./675 g)

3 Tbsp. lemon juice

2 cups grape tomatoes, cut in half

1/2 cup finely chopped red onions

2 cloves garlic, minced

1/2 cup Kraft Extra Virgin Olive Oil Pesto Parmesan Dressing

1/4 cup pine nuts, toasted

Make It

HEAT barbecue to medium heat.

CUT avocados lengthwise in half; remove and discard pits. Scoop out flesh of each half in one piece with large spoon. Add to lemon juice in medium bowl; turn over to evenly coat both sides of each. Transfer avocados to barbecue; set juice aside for later use.

GRILL avocados 4 min. or until lightly browned on both sides, turning after 2 min. Return avocados to bowl of juice; turn over. Let stand in juice until cooled. Drain; discard juice. Cut avocados into 1/2-inch cubes; place in large bowl.

ADD all remaining ingredients except pine nuts; mix lightly. Transfer to platter; top with pine nuts.

kraft kitchens tips

How to Store Tomatoes

Summer's vine-ripened tomatoes are very perishable. Store ripe tomatoes at room temperature away from direct sunlight and use within a few days. Do not store tomatoes in the refrigerator or they will lose most of their flavor.