Prep 20 mins
Cook 0 mins
I've never made this, but have had it marked as a "must try" for ages. It's from the Victory Garden cookbook. Preparation time is approximate.
- 2 small ripe avocados
- 2 tablespoons lemon juice
- 1⁄4 cup chopped shallot
- 1 clove garlic, chopped
- 1⁄2 teaspoon salt
- 2 tablespoons lemon juice or 2 tablespoons white wine vinegar
- 1⁄4 teaspoon Dijon mustard
- 9 tablespoons olive oil
- fresh ground pepper
- Prepare dressing by mashing garlic with salt, stirring in oil and lemon juice or vinegar, and seasoning with pepper to taste.
- Peel and seed avocado.
- Slice vertically from end to end into thin wedges, and dip wedges in lemon juice to prevent yellowing.
- Arrange wedges in a slightly overlapping strip on a serving plate.
- Arrange shallots in a strip down the middle of the avocado.
- Dress to taste.
This is very tasty and a hit with our family. I used a very good oil with lemon juice. After tasting I also added some vinegar. Definite make again for us. Thanks for posting.
A three from DH and a 5 from me. I just loved it. DH thought it was too zingy, and it was pretty wicked, but that is why I liked it. It may have been the fact that I was using very fresh garlic, and even lemon right off the tree. I cut the dressing in half, and even added an avocado, and still had plenty of dressing. We had it with arroz con pollo as a side dish. Very nice!
Both my husband and I loved this one--he did have one complaint, and that was that I hadn't doubled the recipe ! Seriously, this is so easy to put together, but the combination of avocado and shallot is perfect, as is the dressing (doesn't overpower the delicate flavor of the avocado, but enhances it). I used white wine vinegar in the dressing. I served this with a quite spicy tamale pie and found it to be an outstanding commbination. Thanks for posting !