Avocado Vinaigrette is a classic traditional entrée which is so simple to prepare but a very delicious way to enjoy avocados. The only important factors for this so easy to prepare starter is that the avocado should be just ripe and that the vinaigrette does not taste like acetic acid, too acidic and tangy.
Memories – No anchovies for me please!
I remember when some old classic restaurant in Mombasa would serve Avocado Vinaigrette as a starter/entrée. Mostly, there wouldn’t be a suitable vegetarian starter except for Avocado Vinaigrette. Though labelled as vegetarian, it would have anchovies! Most restaurant owners do not understand that when you are a vegetarian it includes no fish! “But fish is vegetarian Ma’am” is the answer I would get. But as we became regulars at some of the restaurants they knew that it was no anchovies for me.
Nowadays it is difficult to find some traditional dishes on a restaurant menu. New starters have replaced them. So whenever I feel like enjoying Avocado Vinaigrette I simply make it at home.
What is Vinaigrette?
Vinaigrette is simply a sauce or dressing which comprises of an oil, vinegar and seasonings. The addition of herbs or type of seasoning sets them apart from each other. Sometimes the vinegar is replaced by fresh lemon juice. So basically in an Avocado Vinaigrette, the dressing is poured over half cut avocado or poured in the scoop or cavity of the avocado from where the seed has been removed.
Normally, for a good vinaigrette it is 3 parts of oil to 1 part vinegar or lemon juice. Which oil you use also alters the flavor. I like to use olive oil. On occasions I’ve used infused oils if available.
So coming back to how Avocado Vinaigrette was served in some of the restaurants in Mombasa, because they didn’t add anchovies for me, finely chopped onion and tomato was added. That definitely added a special flavour. Omit of you don’t want to add them. But I love it. Actually, I leave the finely chopped onion and tomato in the vinaigrette for at least an hour or more so that the flavors are infused.
Some More Recipes With Avocado:
- Enjoy a crunchy and creamy Snap Peas and Avocado Salad
- Apple Avocado Quinoa Salad is perfect as a light meal
- Chilli Avocado Chocolate Cake is totally vegan
- Cool off with a nice thick yogurt drink – Avocado Mint Lassi
- Have tried using Avocado as a Salad Dressing? Its so yummy, check out Black Bean and Corn Salad with Avocado Dressing
- This Avocado and Nut Bread makes a perfect sandwich bread
- Enjoy a refined sugar free pudding – Chocolate Avocado Pudding
- I love this salad – Mango Avocado Salad
- Here is a pasta salad with avocado – Avocado Mushroom Pasta Salad
- A delicious starter or to serve with a soup – Mashed Avocado and Tomato Bruschetta
- Perfect for BBQ or Garden Party – Roasted Potato and Avocado Salad
- A refreshing and filling salad – Avocado Beetroot Salad
- Check out Renu’s Vegan No Bake Avocado Cheese Cake
THE GROUP FOODIES _ REDOING OLD POSTS
The Group Foodies_Redoing Old Posts, started by Renu helps the members to make an effort to update old posts. This group has helped me so far to focus on posts that need redoing. Avocado Vinaigrette post required some updating with photos and the write up. Have no idea why it has taken me so long to take new photos. I live in a country where avocados are available in abundance and some can actually be the size of a small papaya!
Updated on 11/06/2021. First Published on 19/06/2012
Ingredients Required For Avocado Vinaigrette
- Avocado – must be firm but ripe and not all mushy. Cut the avocado into half and remove the seed. Immediately rub some lemon juice over it so that it does not turn black. The tip is to cut the avocado just before serving.
- Vinegar – use a good quality vinegar. I like to use wine vinegar, apple cider vinegar or even balsamic vinegar. If you don’t have good quality vinegar then use fresh lemon juice.
- Fresh Herb – any of your choice, you need very little. I sometimes add finely chopped coriander, mint or basil.
- Virgin Olive Oil – or any flavored oil of your choice.
- Salt – I’ve used Pink Himalayan Salt, use any of your choice.
- Pepper – freshly ground pepper
- Fresh Tomato, small – finely chopped, will need very little
- Onion, small – peeled and finely chopped. Use red, white or yellow. Can also use spring onions if you want to.
- Gluten free
- To enjoy on a Fasting Day, omit onion and use lemon juice.
- Vegetarian Starter
- 1 large avocado ripe
- 1/2 small tomato finely chopped
- 1/2 small onion finely chopped
- 1 tsp mint /coriander /basil finely chopped
- 1 tsp good quality vinegar/lemon juice
- 3 tsp olive oil
- ¼ tsp salt
- ¼ tsp pepper powder
- Chop the tomato and onion finely. Mix together in a bowl.
- Add the chopped herbs and pepper.
- Whisk vinegar, oil and salt very well.
- Add this to the tomato onion mixture. Mix well. At this stage you can leave the vinaigrette covered in the fridge for 1 hour to allow the flavours to infuse. Or else use immedaitely.
- Cut the avocado into half. Remove the seed.
- Spoon the mixture into each half of the avocado and serve.
- Serve on its own or with a slice of toasted bread.
- If you need to serve this dish as a starter to guests, you can keep the tomato mixture ready in advance in the fridge but do not add the salt. Add salt just before serving.
- If you are working with more avocados, then brush each half with lemon juice to prevent it from turning black.
- Instead of onion or shallot can use spring onions, chopped finely.
- Can add a tsp of finely chopped walnuts or pine nuts for an extra special treat. Remember to toast them slightly in a pan.
- For chilli lovers, add finely chopped green chillis at your risk.
- As a tummy filler for ekadashi day, omit the onions. Can add chopped olives.
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