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1
Make the dressing: In a food processor, combine the avocados, basil, tarragon, parsley, garlic, and the ascorbic acid, if using.
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2
Process until very smooth.
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3
Add the lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until well mixed.
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4
With the machine running, add the olive oil in a slow, steady stream.
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5
If the dressing is very thick, add cold water as needed to create a pourable dressing.
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6
Transfer to a bowl, cover, and refrigerate until needed.
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7
Make the salad: Ready a charcoal or gas grill for direct heat grilling over a medium-hot fire.
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8
Core the tomatoes, quarter through the stem end, and arrange on a large platter; set aside.
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9
Place the avocado halves in a bowl and drizzle with 2 tablespoons of the olive oil and the juice of 1 lemon.
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10
Season to taste with salt and pepper and toss gently to coat evenly.
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11
Place each avocado half, flat side down, on the grill and grill until well caramelized, 30 to 45 seconds.
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12
Remove and place, flat side up, on top of the tomatoes.
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13
Do not grill on the second side.
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14
In another bowl, squeeze the juice from the remaining lemon over the onion slices and mix well.
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15
Add the remaining 3 tablespoons olive oil, season to taste with salt and pepper, and toss to coat evenly.
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16
Divide the onion slices evenly among the avocado halves, draping them over the hollows left by the pits.
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17
Spoon the lemon-olive oil mixture remaining in the bowl over the avocados and onion slices.
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18
Top with the dressing, distributing evenly and generously on all sides.
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19
Sprinkle with the cheese and pine nuts and serve at once.
