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Jim Coleman Recipes

Stuffed Avocado Salad with Avocado Vinaigrette

For this recipe you will need:

For the vinaigrette:

  • 1 1/2 TB rice wine vinegar
  • 1 t Dijon Mustard
  • 1/4 t sugar
  • Salt and pepper to taste
  • 1 TB white wine (or water)
  • 3 TB Olive oil
  • 2 TB finely diced avocado

For the stuffed avocados:

  • 1/2 cup of fresh corn kernels
  • 1/2 cup ricotta cheese
  • 2 TB finely chopped fresh chives, plus 8 long chives for garnish
  • Salt and pepper, to taste
  • 2 avocados, cut in half and pitted, skin left on
  • Juice of 1 lemon
  • 2 cups of salad greens

To prepare this recipe:

To prepare the vinaigrette, place the vinegar, mustard, sugar sal;t and pepper in a mixing bowl and mix together. Stir in the wine until well blended. Slowly whisk in the olive oil until well incorporated and then fold in the diced avocados. Set aside

To prepare the avocados, place the corn, ricotta, chopped chives, salt and pepper in another mixing bowl and mix together. Brush the avocado halves with lemon juice. In a mixing bowl, toss the salad greens with the vinaigrette, and arrange on serving plates. Spoon the ricotta mixture on top of the avocado halves and garnish with two long chives, leaning across each other. Place avocados on the greens.

©2004 WHYY