Grilled Vidalia Onion, Avocado and Heirloom Tomato Salad

Directions:

Slice onions in thick rings, leaving the rings intact for grilling.

Heat the grill to medium heat -- about 350 degrees F.

Oil the grill grates so that the onions and pepper will not stick. Grill the onions on both sides until char marks have formed (about 4 minutes per side).

Grill the Poblano pepper at the same time, about 8 minutes or until the outside skin has begun to blister.

While the onions and poblano pepper cool, chop up the tomato in medium sized pieces.

Cut the lime in half. Cut open the avocados and chop them into medium-sized pieces.

Add the avocado to a large bowl and squeeze the lime over them (this prevents them browning). Add the tomatoes.

Next, chop the onions and poblano pepper and add to the mixture.

Drizzle olive oil over the salad.

Next, add sea salt and pepper to taste.

Let chill before serving.