Avocado vinaigrette

Avocado vinaigrette


3 people made this

As a starter, the sumptuous avocado needs very little embellishment.

Lynn Cole

Serves: 4 

  • For the Vinaigrette
  • 1/2 cup olive oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper
  • For the Avocados
  • 2 firm, ripe avocados
  • 1 tablespoon lemon juice
  • Toasted bread, buttered and cut into triangles, to serve

Preparation:5min  ›  Ready in:5min 

  1. To make the vinaigrette, combine the olive oil, white wine vinegar, Dijon mustard and salt and pepper to taste in a screwtop jar. Shake well to combine. Taste and adjust the seasoning, if necessary.
  2. 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 it out.
  3. Brush the cut surfaces with lemon juice and place the avocado halves on a serving plate. Shake the dressing again and drizzle it evenly over the avocado halves. Serve with buttered toast triangles.

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Reviews (1)


Incredibly simple and very good – makes a wonderful snack or appetizer. - 29 May 2014

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