Recipe courtesy of Loretta Barrett Oden

Avocado-Poblano Chile Vinaigrette

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  • Yield: 4 servings
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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


  1. 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

  1. 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.