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Sizzle, Sensational Barbecue Food
by Julie Biuso
Green tomatoes are as crisp as fresh-picked apples. In this salad they provide a counterpoint to the velvety texture of avocado. This salad makes an excellent accompaniment to simply grilled fish or chicken.
Serves 4


• 2 medium-sized red onions
• 4 1/2 Tbsp extra-virgin olive oil
• salt and freshly ground black pepper
• 4 oranges
• 2 Tbsp lime juice
• 1 tsp creamy Dijon mustard
• 2 cloves garlic, peeled and finely chopped
• pinch of granulated sugar
• 1 large perfectly ripe avocado
• 6 medium-sized green tomatoes
• 1/4 cup black olives, pitted
• 1/2 cup chopped cilantro (fresh coriander leaves)

Peel red onions and cut into pieces through the roots. Mix onions in a bowl with 1 1/2 tablespoons extra-virgin olive oil and plenty of black pepper. Cook over medium heat on a barbecue hot plate (cast-iron griddle) until lightly golden, then transfer to a plate.

2. Peel oranges with a serrated knife, removing and discarding all white pith, then slice into rounds. Put them in a bowl along with any juice.

3. In a bowl mix the rest of the oil, lime juice, mustard, garlic and sugar with 1/2 teaspoon salt and black pepper to taste.

4. Halve avocado, remove seed and peel off skin. Slice avocado flesh thickly. Slice tomatoes.

5. Arrange oranges, tomatoes, onions, avocado and olives in a salad bowl or on a platter. Sprinkle with cilantro. Pour dressing over salad. Toss gently and serve.

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