Shallot and Avocado Salad

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.

• Ready In: 20 mins
• Serves: 4

Ingredients

• Salad

• 2  small  ripe avocados
• 2  tablespoons lemon juice
• 1⁄4 cup  chopped shallot

• Dressing

• 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

Directions

1. Prepare dressing by mashing garlic with salt, stirring in oil and lemon juice or vinegar, and seasoning with pepper to taste.
2. Peel and seed avocado.
3. Slice vertically from end to end into thin wedges, and dip wedges in lemon juice to prevent yellowing.
4. Arrange wedges in a slightly overlapping strip on a serving plate.
5. Arrange shallots in a strip down the middle of the avocado.
6. Dress to taste.