b'grilled vidalia, avocado & tomato saladINGREDIENTS2 medium Vidalia onions PREP TIME: 10 MINUTES2 avocados, sliced in half COOK TIME: 25 MINUTES1 lime SERVINGS: 42 medium heirloom tomatoes1 Poblano pepper1 Tbsp. olive oilSea salt & fresh ground pepper, to tasteDIRECTIONS1. Slice onions in thick rings, leaving the rings intact for grilling.2. Heat the grill to medium heatabout 350 F.3. Oil the grill grates so that the onions and pepper will not stick. Grill the onions on bothsides until char marks have formed (about 4 minutes per side).4. Grill the Poblano pepper at the same time, about 8 minutes or until the outside skinhas begun to blister.5. While the onions and poblano pepper cool, chop up the tomato in medium sizedpieces.6. Cut the lime in half. Cut open the avocados and chop them into medium-sized pieces.7. Add the avocado pieces to a large bowl and squeeze the lime over them (this preventsthem from browning). Add the tomatoes.8. Next, chop the onions and poblano pepper and add to the mixture.9. Drizzle olive oil over the salad.10. Add sea salt and pepper to taste and let chill before serving.'