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Avocado And Spicy Greens With A Pistachio Oil Vinaigrette

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsC
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Firm-ripe avocados (medium)

  2. 4 cups 440g / 15oz Mixed young savory greens, such as cress,

  3. Arugula, red mustard, mizuna, etc. - (moderately packed)

  4. Pistachio Oil Vinaigrette

  5. 1/4 cup 59ml Freshly-squeezed lemon juice

  6. 1 tablespoon 15ml Finely-chopped shallots

  7. 2 teaspoons 10ml Honey - or to taste

  8. 5 tablespoons 75ml Pistachio oil - (to 6 tbspns)

  9. Salt - to taste

  10. Freshly-ground black pepper - to taste

  11. Garnish

  12. Very thinly sliced parsnips - deep fried

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

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