Back in the 80’s this was a popular appetizer as avocados were still quite exotic especially in the UK. In fact, I remember being given special avocado shaped dishes to serve this in for a wedding present. As I now no longer have them I just cut a thin sliver off the bottom of the avocado so that it doesn’t wobble on the plate. There are plenty of other things you can serve in the middle of an avocado but a vinaigrette is the simplest. To make the vinaigrette I used Champagne Wine Vinegar (it is readily available in the supermarket) because it seems slightly less acidic to me, but no reason why you couldn’t use a red wine vinegar or make a balsamic dressing. I added a little sprinkle of cayenne pepper too.
Avocado(s) – 1/2 an avocado per person
1 tsp. Dijon mustard
1 tbsp. Champagne Wine vinegar
3 tbsp. extra virgin olive oil
Cayenne pepper for sprinkling (optional)
Halve the avocado(s) and remove the stone.
Make the vinaigrette – whisk mustard and vinegar together till smooth. Add the oil and whisk until emulsified. Spoon into the avocado, sprinkle with a little cayenne pepper and serve immediately.