Avocado Oil Vinaigrette Recipes

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AVOCADO VINAIGRETTE

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



Avocado Vinaigrette image

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

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

AVOCADO OIL VINAIGRETTE

Make and share this Avocado Oil Vinaigrette recipe from Food.com.

Provided by KateL

Categories     Salad Dressings

Time 5m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 10



Avocado Oil Vinaigrette image

Steps:

  • Shake the ingredients in a container until well mixed. Leave to stand overnight before use for best results.

Nutrition Facts : Calories 184.3, Fat 20.6, SaturatedFat 2.4, Sodium 7.2, Carbohydrate 0.6, Fiber 0.1, Sugar 0.1, Protein 0.1

3/4 cup extra virgin avocado oil
1/4 cup white wine vinegar
2 -3 garlic cloves (crushed)
1 teaspoon fresh oregano or 1/3 teaspoon dried oregano
1 teaspoon fresh sweet basil or 1/3 teaspoon dried sweet basil leaves
1 teaspoon fresh rosemary leaves or 1/3 teaspoon dried rosemary leaves
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
salt, to taste
pepper, to taste

SESAME CUCUMBER AND AVOCADO SALAD

Crispy cucumber and creamy avocado perform a delicate dance with earthy notes of sesame in this most simple of salads. Thin-skinned varieties such as Persian or English cucumbers work best, as they are almost seedless with a robust flesh that stays crisp. But don't worry if you only have access to seedy cucumbers: Peel them if their skins are thick, then cut them in half lengthwise and scrape out the seeds before slicing. No-cook and ready in a matter of minutes, this elegant salad can be dressed up according to your mood. It is a satisfying meal on its own, but it can also be served alongside cold soba noodles, or with brown rice and a fried or jammy egg on top.

Provided by Hetty McKinnon

Categories     brunch, dinner, lunch, quick, weeknight, salads and dressings, appetizer, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 11



Sesame Cucumber and Avocado Salad image

Steps:

  • Make the dressing: Place the sesame oil, rice vinegar, sesame seeds, sugar, soy sauce and red-pepper flakes into a small bowl. Add 1 tablespoon of water and whisk until emulsified. Taste, and adjust seasonings. (Dressing should taste acidic, a little sweet and salty.)
  • When you're ready to eat, prepare the salad: Halve the avocados and discard the pits. Using a small paring knife, carefully score the avocado flesh into 1/2-inch cubes, avoiding cutting through the skin. Use a large spoon to scoop out the avocado flesh (in one spoonful, if possible), as close to the skin as possible. Transfer avocado cubes to a large bowl and add the dressing; toss gently.
  • Add the cucumbers and scallions and toss everything together. Season with salt and black pepper, top with more sesame seeds, and serve immediately.

2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
1 tablespoon toasted sesame seeds
1 tablespoon granulated sugar
1 1/2 teaspoons soy sauce or tamari
1/2 teaspoon red-pepper flakes
2 ripe avocados
1 pound cucumbers (such as Persian or English), trimmed and thinly sliced
2 green, red or purple scallions, trimmed and thinly sliced
Kosher salt (such as Diamond Crystal) and black pepper
Toasted sesame seeds, for topping

CREAMY AVOCADO VINAIGRETTE

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



Creamy Avocado Vinaigrette image

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

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

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