Sliced Avocados with Black-Olive Vinaigrette


 More Delicious, Quick Side Dishes



  • ¼ 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


  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.

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