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A zesty, simple emulsified vinaigrette with lemon and lime and little cubes of fresh avocados

Avocado-Citrus Vinaigrette

A zesty, simple emulsified vinaigrette with lemon and lime and little cubes of fresh avocados 

A Zesty Citrusy-Avocado Vinaigrette with lemon and lime juice and rind, jalapeño, shallots, honey, extra virgin olive oil and avocado cubes
Gently smoked colorful and healthy beets team perfectly with this zesty vinaigrette – top with petite edible greens and edible flowers

A zesty, simple emulsified vinaigrette with lemon and lime and little cubes of fresh avocados

Ingredients

1 tablespoon fresh lemon juice

1 tablespoon fresh lime juice

½ teaspoon lemon rind, finely grated

½ teaspoon lime rind, finely grated

½ teaspoon fresh jalapeño, minced

1 teaspoon fresh shallot, peeled, minced

1 teaspoon raw honey

¼ cup extra virgin olive oil*

2 tablespoons fresh avocado, cut in to little ¼” cubes

Instructions

1

Place the first 7 ingredients (lemon juice through honey) in a small bowl.
Slowly drizzle in the olive oil to emulsify with a fork or whisk.
Add the avocado cubes, stir in.

2

Will stay fresh for 2 days refrigerated in a clean glass jar.
Or, add the avocado to the vinaigrette before serving (let stand 1/2 hour to infuse the flavors.)
Vinaigrette lasts a few weeks refrigerated without the avocado.

3

*Like avocado oil? Can use half avocado oil and half olive oil in the recipe.

4

Serve with: Wood Fired Beet Salad with Avocado-Citrus Vinaigrette (see recipe)

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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