Recipes > Healthy Avocado Snack
Dijon mustard and extra-virgin olive oil are dolloped into the center of a fresh and perfectly ripe avocado...yum!
Dawn Thomas
- Serves: 2
- Active Time: 5 mins
- Total Time: 5 mins
- Views: 54,580
- Success Rating: 100% (?)
Steps
Step 1: Making the Sauce
- 2 tbsp Dijon mustard
- 4 tbsp extra-virgin olive oil
- sea salt (to taste)
- freshly ground black pepper (to taste)
Method
Mix together all of the ingredients and whisk to emulsify.
Step 2: Slicing the Avocado
- 1 large ripe avocado
Method
Just before serving, slice the avocado in half and remove the pit or seed.
Step 3: Filling and Eating
Method
Take one half of the avocado and fill the center with half of the vinaigrette. Same thing for the other side.
Serve one half to yourself and one half to someone you love!
As you eat the avocado, scoop out just a bit of the vinaigrette with each bite.
11 Comments
-
Also good: replace the mustard with balsamic vinegar. -
I love the slightly nutty, slightly buttery taste of the avocado. I usually just eat it plain, with a spoon, but sometimes, I enjoy drizzling lime juice inside and sprinkling salt over it. Heaven.
-
I agree with Susan as far as the lime juice and salt...absolutely heavenly on an a freshly ripened avocado. My favorite salt to use is the incredibly beautiful, wonderfully flavorful, pink Murray River Salt from Australia! -
Get the freshest italian bun , slice up a perfectly ripe avocado, add slices of fresh bocconcino (or even better bufalo mozzarela), sprinkle some sea salt and you will have the freshest tasting sandwich you have ever had.
-
Thanks for all of the feedback, they are all fantastic. Carmine, I just had two sexy little buns with avocado and bocconcini. I did add a touch of olive oil and few pieces of fresh basil...and you are totally right about the "fresh" taste they have, wonderfully yummy! They were supposed to be for lunch but we couldn't help ourselves we made them for a late breakfast and happily ate them before we could even sit down. -
I'm glad you enjoyed it Dawn. I love hearing food stories with happy endings. I'll have to try it with the olive oil and basil. I anticipate its going to taste great.
-
Help! I love, love avacados but for the last ~6 months I have been unable to get one that is ripe. I will hold on to them for weeks at a time and I think I have thrown 9 of 10 away because I finally attempt to cut into them and they're still much to hard. Is there a trick/tip that will let me know when one is ready and/or how to facilitate the ripening? Thanks! Kate
-
Here is a text Drill-down called "How to Buy and Store Avocados" that you might find helpful. Cheers!
-
I followed the recipe and am thrilled! This was a delicious way to eat an avocado. Even my husband (who claims to dislike dijon) was asking for more! Thanks for the recipe- what a success! I'm excited to try some of the other suggestions too. -
Hi, I don't use oil, what could be used in its place? Preparing food for people who used to be diabetic & suffered from heart disease but went WFPB (whole food plant based) & SOS (salt, oil, sugar) free. Thanks in advance :) -
Rouxbe Staff
Hi Holly--Thanks for your question. I would first check to see if your guests do, in fact, eat avocado. Sometimes, those with heart disease avoid avocados, due to the fat content. But, if you do use this recipe, I would encourage you to use this recipe: https://rouxbe.com/recipes/5123-dijon-vinaigrette You might want to add a teaspoon of chia seeds or ground flax meal to thicken it up a bit. Hope this helps. If you have any other questions, you can email me: char@rouxbe.com Have fun!
Details