Recipe courtesy of Loretta Barrett Oden
Avocado-Poblano Chile Vinaigrette
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 290
- Total Fat
- 26
- Saturated Fat
- 4
- Carbohydrates
- 16
- Dietary Fiber
- 11
- Sugar
- 3
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 505
Ingredients
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
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.