Avocado Vinaigrette

READY IN: 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • The Vinaigrette: To make the vinaigrette, combine the olive oil, white wine vinegar, Dijon mustard and salt and pepper to taste in a screw top jar, and shake well to combine. Taste and adjust the seasoning, to taste.
  • The Avocado: Cut the avocados in half lengthways and gently twist the halves to separate. To remove the seed, insert a sharp knife into it, then twist and lift out.
  • Brush the surfaces with lemon juice and place the avocado halves on 4 serving plates, shake the dressing again and drizzle it evenly over the avocado halves.
  • Serve with buttered toast triangles (more traditional) or warm crusty rolls.
  • Notes: An avocado is ripe if it feels a little soft when held in your hand. To help ripen an avocado, put it in a paper bag with a ripe banana or apple and store in an airy spot. You can now buy avocados that don't discolour when cut, but are they, I wonder, genetically modified?
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