Sliced Avocados with Black-Olive Vinaigrette

  • Servings: 8

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

How to make this recipe

  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.

Contributed By Published March 2001

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