Avocado-Poblano Chile Vinaigrette

4 servings
  • 3 whole ripe avocados, peel into 1- inch cubes
  • 1/2 cup red onion, peeled and julienned
  • 1 fresh poblano chile, roasted, seeded, peeled and julienned
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup seasoned rice wine vinegar
  • 1 tablespoon olive or peanut oil
  • 1/2 teaspoon red pepper flakes ? optional
  • Salt, to taste
  • Sage Pesto:
  • 1 cup pine nuts, roasted
  • 1 1/2 cups fresh sage, firmly packed
  • 1/2 cup olive oil
  • 1/4 cup garlic chopped
  • 1 teaspoon salt
  • 1 lemon, juiced
  • 1 tablespoon fresh, mild goat cheese ? optional
  • Combine all ingredients in non-reactive bowl and toss gently to mix. Adjust seasonings and chill. Vinegar will slightly melt the ripe avocado to a nice consistency.

Sage Pesto:
  • Toast pine nuts in a dry saute pan or in a 350 degree oven on a sheet pan. Pick sage leaves and parsley so as to lease little or no stem. Combine all ingredients in food processor or blender and process until a pesto consistency.

  • Yield: 6 servings

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    Not what you're looking for? Try:

    Stuffed Poblano Chiles ("Chiles Rellenos")

    Recipe courtesy of Marcela Valladolid