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Recipe courtesy of Loretta Barrett Oden
Recipe courtesy of Loretta Barrett Oden
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Cooking Live
Avocado-Poblano Chile Vinaigrette
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- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 290
- Total Fat
- 26 g
- Saturated Fat
- 4 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 11 g
- Sugar
- 3 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 505 mg
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 290
- Total Fat
- 26 g
- Saturated Fat
- 4 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 11 g
- Sugar
- 3 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 505 mg
Ingredients
Directions
- 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.
1 tablespoon fresh, mild goat cheese - optional
- 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.
