Avocado salad (side dish)

Here’s an amazingly simple side dish to take advantage of those in-season avocados. The proportions are approximate, just don’t overdo the salt or the vinegar. Since the vinaigrette ingredients are used sparingly, this is one of those times where you want to pay for the high-quality ingredients. I prefer walnut (versus olive) oil because its flavor is more subtle and complements the delicate creaminess of the avocado.

Avocado with fresh vinaigrette
1 avocado
ground pepper

Vinaigrette:
1 teaspoon salt
2 teaspoon red wine vinegar
3 Tablespoons olive or walnut oil

  1. Peel the avocado, cut into strips about 1/4″ thick (like if you were doing an apple)
  2. In a separate bowl, whisk the salt, red wine vinegar, and oil.
  3. Spoon over the avocado slices. Add freshly ground pepper and serve


The avocado salad was served with a couscous vegetarian dish, recipe forthcoming.

2 thoughts on “Avocado salad (side dish)”

  1. Avocado gravy (good over toast)

    2 avocados
    as much garlic as you want
    1 onion, chopped
    half a can of black olives, sliced
    about 3 cups vegetable stock
    about a pint of soy milk (add more if it gets to thick)
    salt and pepper (and other spices) to taste
    flour to thicken the gravy

    saute the garlic and onion. pour in the soy milk and stock. add the avocado and black olives and spices. add the spices to let them sink in. add the flour to thicken it up. takes about 30 minutes. really easy! great on ciabatta toast!

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