Here’s an amazingly simple side dish to take advantage of those in-season avocados. The proportions are approximate, just don’t overdo the salt or the vinegar. Since the vinaigrette ingredients are used sparingly, this is one of those times where you want to pay for the high-quality ingredients. I prefer walnut (versus olive) oil because its flavor is more subtle and complements the delicate creaminess of the avocado.
Avocado with fresh vinaigrette
1 teaspoon salt
2 teaspoon red wine vinegar
3 Tablespoons olive or walnut oil
- Peel the avocado, cut into strips about 1/4″ thick (like if you were doing an apple)
- In a separate bowl, whisk the salt, red wine vinegar, and oil.
- Spoon over the avocado slices. Add freshly ground pepper and serve
The avocado salad was served with a couscous vegetarian dish, recipe forthcoming.