3 people made this
As a starter, the sumptuous avocado needs very little embellishment.
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
- 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.
- 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.
- 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.
Incredibly simple and very good – makes a wonderful snack or appetizer.
- 29 May 2014
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