Avocado Vinaigrette ©

Ingredients

1/2 Avocado each

1 Lemon juice

Parsley leaves to decorate

My Vinaigrette!

1/4 tsp Salt, Freshly grated black pepper

2 tsp Dijon mustard

1/2 lemon Juice

A dash of vinegar (opt)

3 tbs or more of good quality olive oil

Method

1. Make up dressing by putting all the ingredients in a cup and mixing until combined and emulsified.

2. Chose nice ripe avocados. Press at the pointed end and at the base, they should yield gently……Over-ripe will be too soft all over, under ripe will be hard to the touch. Like choosing a ripe Pear, you use the same technique.

3.Half an hour before serving, cut open avocados, using a sharp knife and cutting round long ways through to the stone and prize open with the side of the knife. Remove stone by sticking knife into stone and extracting it from the cavity.

4. Immediately brush cut surface with lemon juice. This stops it discoloring.

5.Place halves in avocado bowls or on a serving plate.

6.Fill cavity with  vinaigrette dressing and decorate with parsley.

The Avocado Pear is the most delicious fruit. Once it was a rarity, but now a days and especially if you have grown a tree in your own very garden, you can enjoy them every day!

Pick in season. In the Mediterranean , usually after Christmas. This is the tree in my kitchen garden….

Half an hour before eating,cut in half and brush with lemon juice, so it does not brown.

Remove stones and fill cavities with vinaigrette sauce.

Serve as a starter. Delicious!

Avocados can also be filled with shrimps and mayonnaise, but I think little beats a good vinaigrette dressing.

The Avocado is a rich fruit and the vinaigrette reduces the richness.