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.
Serves 4
Dressing
2 tbsp olive oil
1/4 cup pine nuts
4 sundried tomatoes, chopped
2 tsp balsamic or wine vinegar
1 clove garlic, very finely chopped
1/4 tsp salt
freshly ground black pepper, to taste
2 ripe avocados
1 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.
2 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.
