Avocado vinaigrette

Avocado vinaigrette

By
From
Citrus
Photographer
Mowie Kay

This is a modern version of the classic Italian trattoria dish, in which an avocado “boat” is drenched in vinaigrette. Here the dressing is very hot/ salty/sour which I think is perfect with buttery avocado. If you don’t have any lime-kosho made up, substitute with the finely grated zest of 1 lime and 1 finely chopped chilli.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Gently heat 2 tbsp olive oil. Add 2 tsp lime-Scotch-bonnet-kosho along with 1 garlic clove and 1 small piece of fresh root ginger, both finely chopped, and 1 tbsp finely chopped coriander stems. Remove from the heat, add the juice of ½ a lime and season with salt and pepper. Cut an avocado in half, remove the stone and peel. Slice each half into lengths and fan over a plate. Segment 1 orange and dice the flesh. Sprinkle this over the avocado. Top with 2 finely chopped spring onion, then cover with the dressing.
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