Carol’s Shot Glass Cookbook
Avocado Avocado Vinaigrette
I try to have home-made vinaigrette prepared and ready in the refrigerator. This recipe is easy to make and delicious on hard boiled eggs, filling the middle of an avocado or for dipping vegetables into, like a slice of cucumber or celery sticks.
Half a shot glass (ie two tablespoons) of Dijon mustard, half a shot glass of apple cider vinegar into a mug and blend it with a fork until it’s nice and creamy. Then put one and one half shot glasses of extra virgin olive oil in the mug. Then slice an avocado in half and put half the avocado in the mug. Blend it up with a hand blender. I add a shake or two of salt and a shake of ground turmeric. You could also add a shake or two of ground coriander.
Pour the avocado into the avocado seed’s hole and shake some black salt on top for the looks and the crunch.