• Fast
• Staff Favorite

Ingredients

1. 1/4 cup extra-virgin olive oil
2. 4 teaspoons sherry vinegar
3. 2 tablespoons black olive paste
4. 2 teaspoons very finely chopped red onion
5. 2 teaspoons very finely chopped fresh basil
6. Salt and freshly ground pepper
7. 4 ripe Hass avocados

Directions

1. In a jar, combine the oil with the vinegar, olive paste, onion, basil and a generous pinch each of salt and pepper. Cover tightly and shake the vinaigrette until it is emulsified. Alternatively, whisk the ingredients in a medium bowl.
2. Halve, pit and peel the avocados. Thinly slice them crosswise, keeping them intact. Using a spatula, transfer the avocado halves, cut side down, to a platter and gently press each of them to fan out the slices. Drizzle the vinaigrette on top of the avocados and serve.

Make Ahead

The vinaigrette can be refrigerated overnight.