They’re the perfect shade of green. They’re creamy. Tasty. Healthy. Pretty. I just love ’em! They don’t even need much of an introduction, if any at all. This is a simple little recipe you’re sure to love as much as I do.
Avocado with Caramelized Onion Vinaigrette
1 avocado (preferably Haas)
1 onion, sliced (a sweet variety would be perfect)
3 tbsp extra virgin olive oil
3 tbsp sherry vinegar
1/2 tsp sea salt
1/2 tsp fresh black pepper, ground
Add the oil to a skillet and heat it over high temperature. Add the onions and stir until the onions begin to change color.
After they begin to brown, lower the temperature to medium and keep stirring every so often. It is best if you cook the onions at a lower temperature to avoid burning them. When they’re all evenly colored and wilted, turn off the heat and transfer the onions and oil to a small bowl.
While still warm, add vinegar and season with salt & pepper. Stir it very well. This can be made ahead, just make sure to take it out of the fridge at least an hour before serving.
To serve, peel the avocado and remove the pit. You can either slice it or chop it. If you decide to slice it like I have, place the peeled half on a cutting board and cut slices into it. Do not slice all the way to the top, this way you can spread out the slices to make it look pretty. Drop a dollop of the onion mixture over the avocados and drizzle a bit of the vinaigrette over the slices.