This avocado with strawberry vinaigrette is an old favourite from the 1980s. I happened to have both fruits on the bench the other day, so I thought, why not?
The recipe is incredibly easy - it makes a perfect light starter, and can be mixed and matched with other flavours. One of my favourite alternatives is a bit of crumbled gorgonzola and pine nuts, or try crab meat and chervil leaves.
Ingredients
| 250 g | Strawberries, hulled (Main) |
| 1 Tbsp | White balsamic vinegar |
| 1 Tbsp | Olive oil |
| 1 Tbsp | Tarragon, chopped |
| 1 squeeze | Fresh lime juice |
| 2 large | Avocados, peeled and halved (Main) |
| 1 serving | Tarragon leaves, to garnish |
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Directions
- Place strawberries, vinegar, oil, tarragon and lime juice in a food processor. Whizz until strawberries are smooth.
- Season with salt and pepper.
- Fan half an avocado, sliced thinly, on each of four plates. Add dressing and a few leaves to garnish.
