+
0 (0)

Category: Salads

Sliced Avocado With Poppy Seed Vinaigrette

Sliced Avocado With Poppy Seed Vinaigrette
Gary Friedman / Los Angeles Times

Sliced avocado in a sweet-and-sour vinaigrette tastes delicious as is, served on a bed of lettuce or mixed with other fruit, like sliced bananas, seedless grapes, star fruit or ripe pear. Read more

Total time: 15 minutes | Serves 6
  • 1/4 cup honey or raw sugar
  • 1/2 cup sunflower or safflower oil
  • 5 1/2 tablespoons white wine vinegar
  • 1 green onion, minced
  • 1/2 teaspoon whole-grain Dijon mustard
  • Salt
  • 2 teaspoons poppy seeds
  • 4 large avocados, peeled and sliced lengthwise

Step 1Whip the honey, oil, vinegar, onion, mustard and salt to taste in a blender until emulsified. Stir in the poppy seeds.

Step 2Arrange the avocado slices on a serving platter and pour the dressing over.

Each serving:
292 calories; 60 mg sodium; 0 cholesterol; 26 grams fat; 3 grams saturated fat; 16 grams carbohydrates; 1 gram protein; 2.67 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Salads
Fattoush with yogurt and garbanzo beans
Potato and shrimp salad with green goddess dressing
Shaved fennel salad with smoked salmon
Sardines on fennel salad with walnut pesto