Grilled Avocado & Tomato Salad with Arugula Pesto

• 2 Lemons
• 2 Avocados, (choose firm ones)
• ½ Medium Red Onion, sliced thin
• 1 pound Heirloom Tomatoes
• Kosher Salt & Black Pepper
• Extra Virgin Olive Oil
• Arugula Pesto (preferably home-made, without Pine Nuts)
• Toasted Pine Nuts (optional garnish)

1. Preheat Grill to medium-high heat
2. Using a zester or microplane, remove the zest from one of the lemons and reserve.  Juice both lemons into a mixing bowl large enough to hold the avocados.   Halve the avocados and remove the pit.  Use a large spoon to remove the flesh and immediately toss in the lemon juice to prevent discoloration.
3. Slice tomatoes into long thin wedges.  Season with salt & pepper and reserve.
4. In another bowl, combine the sliced onion with about 1 Tbsp of the lemon juice from the avocados.  Season with salt & pepper and toss well to coat.  Reserve
5. Remove the avocados from the lemon juice  and season with salt,  pepper, and a thin coating of olive oil (to prevent sticking – but too much will flare-up on the grill)
6. Place the avocados cut side down on the grill and cook about 2 minutes (until edges begin to brown), then turn over and cook 2 minutes more.  This is to soften and flavor the avocados, not cook them – so be careful about over-manipulating them or they will break down.  Return grilled avocados to the lemon juice bowl and spoon juice over them to coat.
7. Once cool enough to handle, slice avocado into thin wedges.
8. To serve, place avocado and tomatoes on alternating sides of the plate, and top with some of the onions.  Drizzle lightly with olive oil, and top with 1 tsp. of the Arugula Pesto.  (You may want to taste each component before serving and adjust seasonings)  Add toasted pine nuts, if desired.