Grilled Avocado Salad
- 3 firm, ripe avocados, peeled and halved
- 3 tablespoons extra-virgin olive oil, divided
- 3 tablespoons fresh lime juice (from 2 limes), divided
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 12 ounces multicolored cherry tomatoes, halved (about 2 cups)
- 1/4 cup fresh cilantro leaves
- 1 1/2 ounces Cotija cheese, crumbled (about 1/3 cup)
- 1/2 cup SUB_RECIPE_LINK {Pickled Red Onions} {150556}
- Preheat grill to medium (350u0b0F to 400u0b0F). Brush avocado halves evenly with 1 tablespoon each of the oil and lime juice. Sprinkle evenly with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Grill, cut side down, uncovered, until edges begin to char, 5 to 7 minutes. Carefully remove from grill; set aside.
- Toss together tomatoes, cilantro, and remaining 2 tablespoons each oil and lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Let stand 5 minutes.
- Place avocado halves, cut side up, on a platter. Top evenly with tomato mixture, Cotija, and Pickled Red Onions.
firm, extravirgin olive oil, lime juice, kosher salt, black pepper, cherry tomatoes, fresh cilantro, cotija cheese, red onions
Taken from www.myrecipes.com/recipe/grilled-avocado-salad (may not work)