Avocado Vinaigrette – a delicious recipe with Vinaigrette, olive oil, white wine vinegar, mustard, salt, fresh ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
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.
2
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.
3
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.
4
Serve with buttered toast triangles (more traditional) or warm crusty rolls.
5
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?
268
kcal
Calories
30
g
Fat
Fat
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: The Vinaigrette, 1/2 cup olive oil, 2 tablespoons white wine vinegar, 1 teaspoon Dijon mustard, and more.
Yes, Avocado Vinaigrette falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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