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Avocado Salad with Black Olive Vinaigrette

There is something about the combination of avocadoes and olives that is so sexy, in a yummy sort of way. I think it's the way that the sharp bitterness of the olives showcases the sensual texture and rich flavor of the avocadoes. No matter. This salad is so special, so luscious, you will love it. 


1 large bunch watercress, rinsed well, stems trimmed, cut into bite-sized pieces
2 oranges, peeled, sectioned
3 ripe avocados

1/2 cup extra virgin olive oil
4 teaspoons balsamic vinegar
1 teaspoon red wine vinegar
2-3 tablespoons black olive paste or finely minced pitted black olives
2 shallots, finely minced
1 tablespoon finely minced fresh basil
pinch sea salt

Make the vinaigrette by simply whisking ingredients together, adjusting seasoning to your taste. It should be strong and slightly salty. Set aside.

Halve, pit and peel avocado. Thinly slice them lengthwise, keeping them intact. Divide watercress and oranges sections among 6 salad plates. Using a spatula, carefully transfer an avocado half onto each plate, pressing gently to fan the slices. Spoon dressing over each plate and serve at room temperature or chill.

Makes 6 servings.


Vita Bella
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