Sliced Avocados with Black-Olive Vinaigrette

1. 1

   In a jar, combine the oil with the vinegar, olive paste, onion, basil and a generous pinch each of salt and pepper.

2. 2

   Cover tightly and shake the vinaigrette until it is emulsified.

3. 3

   Alternatively, whisk the ingredients in a medium bowl.

4. 4

   Halve, pit and peel the avocados.

5. 5

   Thinly slice them crosswise, keeping them intact.

6. 6

   Using a spatula, transfer the avocado halves, cut side down, to a platter and gently press each of them to fan out the slices.

7. 7

   Drizzle the vinaigrette on top of the avocados and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.