Sometimes, a salad calls for big leafy greens and an onslaught of different veggies.
Sometimes, all you need is two ingredients. And a viniagrette. This beautiful salad is as simple as it gets. Just layer avocados, top them with chopped shallots, and then drizzle the viniagrette you spent all of thirty seconds whisking together on top.
I’m not going to use a bunch of words to convince you that this is a winning start to a meal. Just look at it.
Avocado and Shallot Salad
Author: Vicky Cassidy
Recipe type: Salad
Prep time:
Total time:
Serves: 4
Ingredients
- 2 avocados, halved and sliced into thin pieces
- ½ cup shallots, chopped (about 3-4 shallots)
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- ½ teaspoon dijon mustard
- 1 tablespoon lemon juice
Instructions
- Arrange avocados overlapping on a serving dish. Sprinkle with shallots down the center.
- In a small bowl, whisk together olive oil, red wine vinegar, mustard, and lemon juice. Drizzile on top of avocados.
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