I wanted to try something new, and this recipe hit the spot. The pesto and pine nuts really add a nice twist. The original recipe from Michael Chiarello called for sprinkling shredded Parmiggian-Reggiano over the salad before serving. I had some fresh buffalo mozzarella on hand, so I used that on hand. I think it would also be good with crumbled feta or even queso blanco.
Makes: 2 servings
Prep time: 20 minutes
Cook time: 1 minute
Printable Recipe
Ingredients:
- 1 avocado, peeled, pitted and halved
- 2 tomatoes, quartered
- 1 T red onion, diced
- 1 T fresh lemon juice
- 2 T pesto
- 1 T pine nuts
- Olive oil
- Cheese for topping (fresh parm, mozzarella, or feta)
1. Preheat grill to medium.
2. Drizzle avocados with olive oil and place on grill pit-opening side down for 30-45 seconds.
3. Place tomatoes on platter and top with avocados. Drizzle with more oil.
4. In a small bowl, mix the red onion, lemon juice and a little olive oil. Spoon onion into avocado cavities then drizzle the dish with the remaining lemon juice/olive oil mixture.
5. Drizzle dish with pesto and pine nuts. Top with cheese.
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