Recipes Sliced Avocados with Black-Olive Vinaigrette 4.0 (4,155) Add your rating & review More Delicious, Quick Side Dishes By Jimmy Bradley Jimmy Bradley Jimmy Bradley is a celebrated American chef, restaurateur, and cookbook author who operated two beloved New York restaurants — The Red Cat and The Harrison — for decades. His recipes have been featured in Food & Wine, The New York Times, and Bon Appetit, and he's appeared on Bravo's Top Chef Masters. Food & Wine's Editorial Guidelines Updated on December 16, 2015 Print Rate It Share Share Tweet Pin Email Yield: 8 Ingredients 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 Directions 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. 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. Rate it Print