1

Preheat grill to medium. Pour the lemon juice into a nonreactive bowl large enough to hold the avocados in a single layer. Cut the avocados into halves and remove the pits. Scoop out the flesh in 1 piece with a spoon. Immediately toss the avocados with the lemon juice to prevent discoloration.

2

Place the onion in a bowl. Pour some of the lemon juice from the avocados over the onion and season with salt and pepper. Toss to coat. Cut the tomatoes into thin wedges and season with salt and pepper.

3

Remove the avocados from the lemon juice using a slotted spoon, reserving the juice and bowl. Sprinkle the avocados with salt and pepper and drizzle with 1 Tablespoon of the olive oil. Arrange the avocados cut-side-down on the grill rack. Grill for 2 minutes longer. If the avocados are very firm, continue grilling for 1 minute longer to soften. Return the grilled avocados to the bowl containing the lemon juice and turn to coat. Cool and cut into thin wedges.

4

To serve, arrange the onion rings evenly in the center of 4 salad plates. Place the avocado slices on opposite sides of the plates and then arrange the tomato slices on the remaining opposite sides. Drizzle each salad with ¾ teaspoon of the remaining olive oil and 1 teaspoon of the pesto. Sprinkle with salt and pepper, cheese and pine nuts. Serve immediately.