Grilled avocado halves are topped with cherry tomatoes marinated in a piquant vinaigrette of olive oil, dijon mustard and sherry vinegar, onion, basil, capers and garlic. The smoky creaminess of the grilled avocado balances the tang of the vinaigrette. The mayonnaise allows the avocado to release easily from the hot grill grate.
From the story: Why you should be grilling with mayonnaise
Marinated tomato salad
In a non-reactive bowl, whisk together the oil, vinegar, mustard, salt and several grinds of black pepper. Stir in the onion, basil, capers and garlic. Gently fold in the tomatoes. Cover and refrigerate at least 3 hours before serving, up to overnight.
Grilled avocado and assembly
Halve the avocados and discard the seeds. Brush the cut interior of the avocados with a layer of mayonnaise (this will also keep them from browning before grilling). Season each half with a sprinkling of salt and a couple grinds of pepper.
Heat a grill over medium-high heat until hot.
Place the avocados, cut-side down on a grill rack. Grill the halves for a couple of minutes. Using tongs, rotate the halves slightly for good grill marks and grill for another couple of minutes. Remove to a serving platter, cut-side up.
Spoon the tomato salad over the avocados and serve immediately.
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