Avocado Filled with Mixed Herb and Shallot Vinaigrette

1. 1

   Combine the vinegar, lemon juice, and mustard in the jar of a blender.

2. 2

   Slowly add the oil in a steady stream, blending until incorporated.

3. 3

   Add the salt and pepper.

4. 4

   Stir in the chopped shallot and herbs.

5. 5

   Slice the avocados lengthwise, rotating the knife around the pit.

6. 6

   Twist the two halves of the avocado in opposite directions to separate.

7. 7

   Embed the knife in the pit, and twist to separate the pit from the avocado.

8. 8

   Fill each avocado half with a spoonful of the vinaigrette, and serve immediately.

9. 9

   When they are perfectly ripe, avocados will yield slightly when pressed.

10. 10

    To speed ripening, place avocados in a paper bag with an apple or a banana, and store at room temperature for a few days.

11. 11

    To keep them from becoming too soft, store ripened avocados in the refrigerator for up to 2 days.

* Per serving · 4 servings · Values may vary.