Avocado Poblano Chile Vinaigrette Recipes

AVOCADO-CHILE SPREAD

Avocado-Chile Spread image

Provided by Food Network Kitchen

Time 5m

Number Of Ingredients 0

Ingredients

Steps:

Puree 1 avocado, 1/2 cup sour cream or crema, 1/4 cup canned chopped green chiles, the juice of 1 lime and 1/2 clove garlic until smooth. Season with salt.

AVOCADO AND SPICY GREENS WITH A PISTACHIO OIL VINAIGRETTE

Avocado and Spicy Greens with a Pistachio Oil Vinaigrette image

This is another simple salad that I really enjoy whenever avocados are at their peak. I'm a firm believer that the only avocado to buy is the Haas variety! Pistachio oil is a darker, denser oil with a deep flavor.

Provided by Food Network

Categories appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 medium firm-ripe avocados
4 cups moderately packed mixed young savory greens such as arugula, red mustard,
mizuna, cress, etc.
Pistachio oil vinaigrette (recipe follows)
Garnish: Very thinly sliced parsnips which have been deep-fried until golden and crisp,
if desired. These can be done 1 or 2 hours ahead.

Steps:

Peel, halve and pit the avocados. Toss the greens with the vinaigrette and arrange on chilled plates. Slice the avocado halves into fans and arrange on top along with parsnip chips if using. Serve immediately.
PISTACHIO OIL VINAIGRETTE:
Whisk lemon juice, shallots and honey together until honey is dissolved. Slowly whisk in pistachio oil and season to taste with salt and pepper. Store covered and refrigerated up to 2 days. Yield: 1/2 cup

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