Grilled Avocado and Tomato Salad with Parmesan Pesto

1. 1

   Heat barbecue to medium heat.

2. 2

   Cut avocados lengthwise in half; remove and discard pits.

3. 3

   Scoop out flesh of each half in one piece with large spoon.

4. 4

   Add to lemon juice in medium bowl; turn over to evenly coat both sides of each.

5. 5

   Transfer avocados to barbecue; set juice aside for later use.

6. 6

   Grill avocados 4 min.

7. 7

   or until lightly browned on both sides, turning after 2 min.

8. 8

   Return avocados to bowl of juice; turn over.

9. 9

   Let stand in juice until cooled.

10. 10

    Drain; discard juice.

11. 11

    Cut avocados into 1/2-inch cubes; place in large bowl.

12. 12

    Add all remaining ingredients except pine nuts; mix lightly.

13. 13

    Transfer to platter; top with pine nuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.