Grilled Avocado Salad

Name: Grilled Avocado Salad
Ingredients: 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}]

9 ingredients

3 steps

Ingredients

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}]

Directions

1

Preheat grill to medium (350°F to 400°F). 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.
2

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.
3

Place avocado halves, cut side up, on a platter. Top evenly with tomato mixture, Cotija, and Pickled Red Onions.