My F&W
quick save (...)

Sliced Avocados with Black-Olive Vinaigrette

  • SERVINGS: 8
  • BASIC-EASY
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN
  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
  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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.