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1
Prepare the grill and let it burn down to medium hot coals.
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2
Squeeze the lemon juice into a nonreactive bowl large enough to hold the avocados in a single layer.
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3
Halve the avocados, discard the pits, and scoop out the flesh in one piece with a rounded spoon.
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4
Immediately toss the avocados with the lemon juice to prevent discoloration.
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5
Using a mandoline or sharp chef's knife, thinly slice the onion.
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6
Separate the onion into rings and place in another bowl.
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7
Pour some of the lemon juice from the avocados over the onions and season with salt and pepper.
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8
Toss well and set aside.
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9
Cut the tomatoes lengthwise into thin wedges, season with salt and pepper, and reserve.
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10
Remove the avocados from the lemon juice and set the bowl aside.
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11
Season the avocados on all sides with salt and pepper and drizzle very lightly with about 1 tablespoon of the olive oil.
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12
Too much and the oil might cause flare-ups.
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13
Grill the avocados, cut side down, until the outside edge looks a little dry and browned, about 2 minutes.
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14
Turn onto the rounded side and cook for another 2 minutes.
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15
Since so little area is exposed to the heat, this is just to soften, not cook, the avocados.
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16
If the avocados were very firm, leave on another minute.
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17
Do not turn too often or they may disintegrate.
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18
Return the grilled avocados to the bowl with the lemon juice.
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19
Spoon the lemon juice over them and set aside until cool enough to handle, then cut into thin wedges.
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20
Place several onion rings in the center of each salad plate.
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21
Arrange the avocados on opposite sides and the tomatoes on the remaining two sides.
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22
Drizzle each salad with about 1-1/2 teaspoons olive oil and 1 teaspoon pesto.
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23
Season again with salt and pepper to taste and give each salad a coarse grating of cheese.
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24
Scatter the pine nuts on top, if using, and serve immediately.
