AVOCADO VINAIGRETTE
Avocado Vinaigrette is a classic traditional entrée which is so simple to prepare but a very delicious way to enjoy avocados.
Ingredients
- 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
Instructions
- 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.
Notes
- 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.