Avocado Vinaigrette And Pink Peppercorns ©

 

 

 

 

 

 

 

 

Avocados, avocados and more avocados!

This is one of my most favourite foods!

 

 

Easy

 

 

2 Persons

 

 

 

Preparation Time : 15 minutes

 

 

 

Ingredients

1 avocado

 

Vinaigrette

1/4 to 1/2 tsp salt

Freshly ground black pepper

1 tsp Dijon mustard

2 tsp lemon juice or vinegar

4-6 tsp olive oil

 

Garnish

Pink pepper corns

Fresh coriander

 

 

 

 

Method :

 

1. When buying an avocado, if it is soft to the touch, then it should be used the same day. If it is hard it can take three to four days to ripen at room temperature. If you are thinking of preparing avocado for friends you must take this into consideration and I always buy an extra one, as sometimes they are bruised inside.
2. Before starting, gather all your ingredients together and make up the french dressing. Beat the vinaigrette so that it emulsifies.
3. Ten minutes before serving, wash and cut lengthwise through to the stone your avocados. Twist the two halves to separate them and stick the point of your knife into the stone and remove it.
4. Drizzle lemon juice over all the  cut surface of the avocado, to stop it discolouring.
5. Pour the vinaigrette into the hole where the stone was and decorate with pink peppercorns.Use a grinder to grate a little red peppercorn over the avocado halves.
6. Garnish with coriander leaves.

 

 

 

The harvest from my tree!!!

 

 

 

Just delicious…….

Mix the ingredients of the vinaigrette until  the oil combines with the rest of the ingredients and emulsifies.

 

Garnish with pink pepper corns and coriander.

 

Serve as a starter.

 

 

Add a few grinds of pink peppercorns for good measure!