Grilled Avocado And Tomato Salad With Basil Pesto

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Juice of 2 lemons

2 large, firm, ripe avocados

1/2 medium red onion, thinly sliced

Gray salt and freshly ground pepper

1 pound vine-ripened tomatoes, preferably several varieties of different shapes and colors

About 3 tablespoons extra-virgin olive oil or signature olive oil

4 teaspoons Basil Pesto, made without pine nuts

Parmesan cheese

1 tablespoon pine nuts, toasted (optional)

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