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Nutrition Facts
Serving Size 1 (147g) Recipe makes 4 servings
Calories 425
Calories from Fat 392		(92%)
Amount Per Serving		%DV
	Total Fat 43.7g	67%
	Saturated Fat 6.1g	30%
	Monounsaturated Fat 31.0g
	Polyunsaturated Fat 4.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 302mg		12%
Potassium 494mg		14%
Total Carbohydrate 11.0g		3%
	Dietary Fiber 6.2g	24%
	Sugars 1.0g
Protein 2.2g		4%
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Shallot and Avocado Salad

Recipe #74178 | 20 min | 20 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: GoKittenGo
Oct 29, 2003

I've never made this, but have had it marked as a "must try" for ages. It's from the Victory Garden cookbook. Preparation time is approximate.

SERVES 4 (change servings and units)

Ingredients

Salad

2 small ripe avocados
2 tablespoons lemon juice
1/4 cup chopped shallot

Dressing

1 clove garlic, chopped
1/2 teaspoon salt
2 tablespoons lemon juice or white wine vinegar
1/4 teaspoon Dijon mustard
9 tablespoons olive oil
fresh ground pepper

Directions

1
Prepare dressing by mashing garlic with salt, stirring in oil and lemon juice or vinegar, and seasoning with pepper to taste.
2
Peel and seed avocado.
3
Slice vertically from end to end into thin wedges, and dip wedges in lemon juice to prevent yellowing.
4
Arrange wedges in a slightly overlapping strip on a serving plate.
5
Arrange shallots in a strip down the middle of the avocado.
6
Dress to taste.

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Featured Reviews for This Recipe

From: Jewelies

On Jan 3, 2006

This is very tasty and a hit with our family. I used a very good oil with lemon juice. After tasting I also added some vinegar. Definite make again for us. Thanks for posting.

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From: Kasha

On Mar 28, 2005

A three from DH and a 5 from me. I just loved it. DH thought it was too zingy, and it was pretty wicked, but that is why I liked it. It may have been the fact that I was using very fresh garlic, and even lemon right off the tree. I cut the dressing in half, and even added an avocado, and still had plenty of dressing. We had it with arroz con pollo as a side dish. Very nice!

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From: FlemishMinx

On Nov 17, 2004

Both my husband and I loved this one--he did have one complaint, and that was that I hadn't doubled the recipe ! Seriously, this is so easy to put together, but the combination of avocado and shallot is perfect, as is the dressing (doesn't overpower the delicate flavor of the avocado, but enhances it). I used white wine vinegar in the dressing. I served this with a quite spicy tamale pie and found it to be an outstanding commbination. Thanks for posting !

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