Nosh: Champagne Lime Vinaigrette w/Avocados

Champagne Lime Vinaigrette w/Avocados

Spring has brought on a slew of beautiful avocados at my local market. By happy coincidence, limes happen to be dirt cheap at the moment as well. The only one who could not be particularly thrilled by this is my dog Benny (and anyone who is NOT ALIVE)!

The key thing to remember about buying avocados is to buy them hard and gently ripen them at home. Here is a nifty tip via mothernature.com for freezing avocados, if you're like me and stockpile them while they are in season:

"To freeze avocado, remove the skin and pit and pur�e the flesh with � tablespoon (7mL) of lemon or lime juice per avocado. Pack in an airtight container and freeze for up to five months. Avocado slices and halves do not freeze well."

Avocados are best eaten simply (in my opinion), with a vinaigrette and a sprinkling of salt and pepper. This is a vinaigrette I created to celebrate this wonderful fruit. Add sliced tomatoes, green onions, a fresh herb, and some greens for a satisfying main-dish salad:

Champagne Lime Vinaigrette

Ingredients:

Juice of 1 lime;
2 tsp champagne vinegar;
1/4 tsp salt (or to taste);
1 tsp Dijon mustard;
3 tbsp plain, natural yogurt;
2 tsp extra-virgin olive oil

Method:

Place the lime juice, vinegar, salt, and mustard into a jar. Close the lid and shake. Add the olive oil and yogurt and shake well. Spoon over avocados and/or salad. Refrigerate any leftover dressing in your handy jar.

A brief history of avocados