Avocado Fans With Black Olive Vinaigrette Recipes

AVOCADO OIL VINAIGRETTE

Avocado Oil Vinaigrette image

Provided by Food Network

Time 5m

Yield about 1/3 cup

Number Of Ingredients 4

Ingredients

2 tablespoons Dijon mustard
4 teaspoons apple cider vinegar
1/4 cup avocado oil
Kosher salt and freshly ground black pepper

Steps:

In a small mixing bowl, whisk together the mustard and vinegar. Pouring slowly, add a thin stream of avocado oil to the bowl, whisking with the other hand. Continue to whisk until all of the oil has been poured into the bowl and the ingredients have come together homogeneously. Season with salt and pepper.
Serve over your favorite green salad.

AVOCADO WITH SOY-LIME VINAIGRETTE

Avocado With Soy-Lime Vinaigrette image

State Bird Provisions on Fillmore Street in San Francisco is the brainchild of a wife-and-husband team of native Californians, Nicole Krasinski and Stuart Brioza. At the restaurant, food is brought out on carts, as it is in dim-sum parlors. Although the concept is familiar to everyone at this point, these are laden not with the mostly brown and steamed food common to dim-sum places but with gorgeous, far-out, inventively served creations. Many of their dishes were too complicated for me to deal with. This dish, though, is representative of the restaurant's food, highly flavored, unusual, delicious.

Provided by Mark Bittman

Categories easy, appetizer

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 11

Ingredients

1/2 cup lime juice
1/2 cup dark soy sauce (or usukuchi, white soy sauce, if you have it)
1 small clove garlic, minced
1/2 teaspoon minced ginger
2 3-inch pieces kombu (kelp), wiped with a damp rag
1/2 cup bonito flakes
1 cup grapeseed oil
2 ripe avocados
Coarse salt
Togarashi or black pepper
Toasted sesame seeds

Steps:

Combine the first 6 ingredients in a bowl; let sit as little as a half-hour and up to 2 hours; strain, pressing to extract as much liquid as possible. Whisk in the grapeseed oil to make a vinaigrette.
Peel, pit and slice the avocados; arrange them on 2 or 4 plates; dress to taste. Sprinkle with salt, togarashi or pepper and toasted sesame seeds, and serve.

AVOCADO VINAIGRETTE

Avocado Vinaigrette image

Avocado Vinaigrette is a traditional Australian recipe for an entrée, which acknowledges that so scrumptious is the avocado that it is in little need of embellishment. For many Australians, eating this dish may well have been their introduction to avocados. This recipe is from the Australian publication by Reader's Digest of a book jam-packed with traditional Australian recipes: 'Family Recipe Scrapbook: tried and trusted recipes for today's cooks'. I bought the book in preparation for the 2005 Zaar World Tour, so I could track down familiar recipes I've eaten often and others I know by name but have either never eaten or have not eaten not at all recently, as well as others I have never made.

Provided by bluemoon downunder

Categories Australian

Time 5m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup olive oil
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
salt, to taste
fresh ground black pepper, to taste
2 firm ripe avocados
1 tablespoon lemon juice
toasted bread, buttered and cut into triangles, to serve

Steps:

The Vinaigrette: To make the vinaigrette, combine the olive oil, white wine vinegar, Dijon mustard and salt and pepper to taste in a screw top jar, and shake well to combine. Taste and adjust the seasoning, to taste.
The Avocado: Cut the avocados in half lengthways and gently twist the halves to separate. To remove the seed, insert a sharp knife into it, then twist and lift out.
Brush the surfaces with lemon juice and place the avocado halves on 4 serving plates, shake the dressing again and drizzle it evenly over the avocado halves.
Serve with buttered toast triangles (more traditional) or warm crusty rolls.
Notes: An avocado is ripe if it feels a little soft when held in your hand. To help ripen an avocado, put it in a paper bag with a ripe banana or apple and store in an airy spot. You can now buy avocados that don't discolour when cut, but are they, I wonder, genetically modified?

Nutrition Facts : Calories 401.3, Fat 41.8, SaturatedFat 5.9, Sodium 21.6, Carbohydrate 9, Fiber 6.8, Sugar 0.8, Protein 2.1

AVOCADO FRUIT SALAD WITH TANGERINE VINAIGRETTE

Avocado Fruit Salad with Tangerine Vinaigrette image

On long summer days when we just want to relax, I make a cool salad with avocado, berries and mint. The tangerine dressing is refreshingly different. -Carole Resnick, Cleveland, Ohio

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

3 medium ripe avocados, peeled and thinly sliced
3 medium mangoes, peeled and thinly sliced
1 cup fresh raspberries
1 cup fresh blackberries
1/4 cup minced fresh mint
1/4 cup sliced almonds, toasted
DRESSING:
1/2 cup olive oil
1 teaspoon grated tangerine or orange zest
1/4 cup tangerine or orange juice
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Steps:

Arrange avocados and fruit on a serving plate; sprinkle with mint and almonds. In a small bowl, whisk dressing ingredients until blended; drizzle over salad.

Nutrition Facts : Calories 321 calories, Fat 23g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 29g carbohydrate (20g sugars, Fiber 8g fiber), Protein 3g protein.

CREAMY AVOCADO VINAIGRETTE

Creamy Avocado Vinaigrette image

This is an experimental concoction I threw together with stuff that made some sense at the time. For a variation, add diced tomato.

Provided by Fernporker

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 1h10m

Yield 12

Number Of Ingredients 9

Ingredients

½ cup avocado oil
¼ cup olive oil
¼ cup white vinegar
1 teaspoon lemon juice, or more to taste
1 teaspoon sesame oil, or more to taste
1 avocado - peeled, pitted, and coarsely chopped
4 cloves garlic, minced
1 teaspoon ground cumin
salt and ground black pepper to taste

Steps:

Pour avocado oil, olive oil, vinegar, lemon juice, and sesame oil into a blender. Cover and blend until smooth and emulsified, about 2 minutes. Add avocado; blend well to combine, about 2 minutes. Add garlic and cumin; blend until vinaigrette flavors are combined, about 1 minute. Season with salt and pepper.
Transfer vinaigrette to a container; chill in the refrigerator for 1 hour. Shake well before using.

Nutrition Facts : Calories 152.8 calories, Carbohydrate 1.9 g, Fat 16.5 g, Fiber 1.2 g, Protein 0.4 g, SaturatedFat 2.1 g, Sodium 14.7 mg, Sugar 0.1 g

BLACK OLIVE VINAIGRETTE

Black Olive Vinaigrette image

Make and share this Black Olive Vinaigrette recipe from Food.com.

Provided by FLKeysJen

Categories Salad Dressings

Time 15m

Yield 20 Tablespoons, 10 serving(s)

Number Of Ingredients 7

Ingredients

1 cup low sodium beef broth
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
1/4 cup black olives, finely chopped (nicoise or Greek olives)
2 tablespoons minced shallots
1 teaspoon dijon-style mustard
fresh ground black pepper

Steps:

Simmer broth in saucepan until reduced to 1/2 cup.
Mix reduced broth, oil, vinegar, olives, shallots, mustard and black pepper.
Serve over your favorite greens.

Nutrition Facts : Calories 100.8, Fat 11.2, SaturatedFat 1.5, Sodium 29.8, Carbohydrate 0.6, Fiber 0.1, Protein 0.1

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