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Avocado and Feta Salad with Basil Balsamic Vinaigrette
| Avocado and Feta Salad with Basil Balsamic Vinaigrette | Print |
Recipe By: Alice Morrow
Avocado and Feta Salad with Basil Balsamic Vinaigrette
Ingredients
- 2-4 ripened avocados
- 1(4-6 oz.) container of crumbled feta cheese
- Olive oil
- Juice of 2-3 limes
- Sea salt
- Fresh ground black pepper
- DRESSING:
- ¼ c. white balsamic vinegar
- 2 T. chopped fresh basil
- 2 T. fresh lemon juice
- 1 T. Dijon mustard
- 1 t. sugar
- 1 t. minced garlic
- 1 t. salt
- 1 t. black pepper
- ⅓ c. extra virgin olive oil
Instructions
- Cut avocado in half and remove seed. With a spoon scoop out the meat of the avocado shell. Take each half and cut into thin slices.
- In a shallow serving bowl, lay out the slices of avocado.
- Squeeze fresh lime juice all over avocados. This helps them to keep from turning brown.
- Drizzle with olive oil, salt and pepper.
- In a bowl, whisk together all the ingredients except oil.
- When blended, keep whisking but add the olive oil in a steady stream. Whisk until blended.
- Refrigerate until ready to use. This makes about ¾ c. dressing.
- When ready to serve, sprinkle the avocados with the crumbled feta cheese, drizzle dressing or place the dressing on the side and let guests serve themselves.
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