Grilled Avocado and Tomato Salad with Parmesan Pesto

• 4 large avocadoes (1-1/2 lb./675 g) Target 10 ea For $10.00 thru 02/06
• 3 Tbsp. lemon juice Safeway 4 ct For $5.00 thru 02/09
• 2 cups grape tomatoes, cut in half King Sooper's 1 lb For $0.99 thru 02/09
• 1/2 cup finely chopped red onions
• 2 cloves garlic, minced
• 1/2 cup Kraft Extra Virgin Olive Oil Italian Pesto Parmesan Dressing
• 1/4 cup pine nuts, toasted

1. Heat barbecue to medium heat.
2. Cut avocados lengthwise in half; remove and discard pits.
3. Scoop out flesh of each half in one piece with large spoon.
4. Add to lemon juice in medium bowl; turn over to evenly coat both sides of each.
5. Transfer avocados to barbecue; set juice aside for later use.
6. Grill avocados 4 min.
7. or until lightly browned on both sides, turning after 2 min.
8. Return avocados to bowl of juice; turn over.
9. Let stand in juice until cooled.
10. Drain; discard juice.
11. Cut avocados into 1/2-inch cubes; place in large bowl.
12. Add all remaining ingredients except pine nuts; mix lightly.
13. Transfer to platter; top with pine nuts.

avocadoes, lemon juice, grape tomatoes, red onions, garlic, olive oil, pine nuts

Taken from www.kraftrecipes.com/recipes/grilled-avocado-tomato-salad-parmesan-pesto-113989.aspx (may not work)