Avocado And Spicy Greens With A Pistachio Oil Vinaigrette Recipes

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PISTACHIO VINAIGRETTE



Pistachio Vinaigrette image

Yield makes about 3/4 cups

Number Of Ingredients 6

5 tablespoons roasted unsalted pistachio nuts
1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon chopped flat-leaf parsley
1/2 teaspoon kosher salt
Freshly ground black pepper

Steps:

  • Preheat the oven to 350°F.
  • Pour the pistachios onto a sheet pan and toast in the oven for 5 to 10 minutes. Remove and transfer 4 tablespoons of pistachios to a blender or food processor. Add the oil, vinegar, 1/2 cup water, parsley, salt, and pepper to taste, and blend the vinaigrette until smooth. Finely chop the remaining 1 tablespoon pistachios and add to the vinaigrette. Keeps well if refrigerated for up to 3 to 4 days.

AVOCADO OIL VINAIGRETTE



Avocado Oil Vinaigrette image

Provided by Food Network

Categories     condiment

Time 5m

Yield about 1/3 cup

Number Of Ingredients 4

2 tablespoons Dijon mustard
4 teaspoons apple cider vinegar
1/4 cup avocado oil
Kosher salt and freshly ground black pepper

Steps:

  • In a small mixing bowl, whisk together the mustard and vinegar. Pouring slowly, add a thin stream of avocado oil to the bowl, whisking with the other hand. Continue to whisk until all of the oil has been poured into the bowl and the ingredients have come together homogeneously. Season with salt and pepper.
  • Serve over your favorite green salad.

AVOCADO VINAIGRETTE



Avocado Vinaigrette image

Avocado Vinaigrette is a traditional Australian recipe for an entrée, which acknowledges that so scrumptious is the avocado that it is in little need of embellishment. For many Australians, eating this dish may well have been their introduction to avocados. This recipe is from the Australian publication by Reader's Digest of a book jam-packed with traditional Australian recipes: 'Family Recipe Scrapbook: tried and trusted recipes for today's cooks'. I bought the book in preparation for the 2005 Zaar World Tour, so I could track down familiar recipes I've eaten often and others I know by name but have either never eaten or have not eaten not at all recently, as well as others I have never made.

Provided by bluemoon downunder

Categories     Australian

Time 5m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup olive oil
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
salt, to taste
fresh ground black pepper, to taste
2 firm ripe avocados
1 tablespoon lemon juice
toasted bread, buttered and cut into triangles, to serve

Steps:

  • The Vinaigrette: To make the vinaigrette, combine the olive oil, white wine vinegar, Dijon mustard and salt and pepper to taste in a screw top jar, and shake well to combine. Taste and adjust the seasoning, to taste.
  • The Avocado: Cut the avocados in half lengthways and gently twist the halves to separate. To remove the seed, insert a sharp knife into it, then twist and lift out.
  • Brush the surfaces with lemon juice and place the avocado halves on 4 serving plates, shake the dressing again and drizzle it evenly over the avocado halves.
  • Serve with buttered toast triangles (more traditional) or warm crusty rolls.
  • Notes: An avocado is ripe if it feels a little soft when held in your hand. To help ripen an avocado, put it in a paper bag with a ripe banana or apple and store in an airy spot. You can now buy avocados that don't discolour when cut, but are they, I wonder, genetically modified?

Nutrition Facts : Calories 401.3, Fat 41.8, SaturatedFat 5.9, Sodium 21.6, Carbohydrate 9, Fiber 6.8, Sugar 0.8, Protein 2.1

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