Remember when avocados were considered so flash they were served in high-end restaurants filled with prawns or chopped hard boiled egg? Avocado vinaigrette was "tres chic". This healthy, hearty version would make lunch with a salad or a good summer starter.
Ingredients
| 2 Tbsp | Olive oil |
| ¼ cup | Pine nuts |
| 4 | Sundried tomatoes, chopped |
| 2 tsp | Balsamic vinegar, or wine vinegar |
| ¼ tsp | Salt |
| 1 clove | Fresh garlic, very finely chopped |
| 1 to taste | Freshly ground black pepper |
| 2 | Avocados, ripe (Main) |
Directions
- Warm a little of the olive oil in a frying pan, add the pine nuts and heat until golden brown.
- Add the rest of the oil and remaining dressing ingredients, then put aside until required.
- Just before serving, halve two ripe avocados by cutting around them and twisting the halves gently.
- Remove the stones by chopping a sharp knife into the stone and twisting the knife.
- Spoon dressing into the avocado cavities and serve promptly