This easy avocado vinaigrette recipe makes the most of beautiful ripe in season avocados. A simple olive oil and wine vinegar vinaigrette is spooned into the hole left by the avocado pit in this quick and easy lunch, light starter or appetizer, which takes less than 5 minutes to prepare.
There is nothing better than a soft and creamy avocado, enjoyed pretty much straight up as in this vinaigrette recipe, in an avocado egg sandwich, creamy avocado dip or made into a creamy vegan pesto. Not forgetting the Aussie classic, smashed avocado on toast too!
In this recipe, the addition of a simple vinaigrette made with olive oil and red or white wine vinegar, adds a lovely sharpness to contrast the rich creaminess of the avocado.
Why I love this recipe
- Easy – slice the avocado, whisk the dressing, and serve.
- Ready in 5 minutes.
- Makes a delicious and healthy lunch.
- The easiest starter/appetiser ever!
- Vegan and Gluten free.
- Avocado (obviously!) – both Hass avocado and Shepherd work well.
- Olive oil – extra virgin olive oil is the best for this dressing, but if you don’t have it, a regular olive oil will work too.
- Wine vinegar – I have made this vinaigrette with both white wine vinegar and red wine vinegar and both work well. White vine vinegar can be a little stronger, it is up to your personal preference and what is in your kitchen cupboard.
Ways to Eat this Avocado with vinaigrette
- With a spoon! Serve the dressing in the avocado and scoop straight out with a spoon. This saves on washing up 😉
- With a slice of toast or fresh bread.
- Alongside a simple salad – a handful of rocket, some cherry tomatoes, a few slices of cucumber or pepper/capsicum.
- With some oatcakes or crackers.
A vinaigrette is made from a mixture of oil and another ingredient (vinegar, lemon juice). A dressing is more like a sauce, it can be made with yogurt, tahini, peanut butter, etc.
Brush the cut side with a little lemon juice and store in the fridge for a day. Or tightly wrap in clingfilm. Use the cut avocado the next day, it rarely keeps green longer than 24 hours in the fridge.
Yes! Prepare the vinaigrette dressing in a little screw top jar. Either take a whole avocado to work, or if you only want to take half an avocado, lightly brush the exposed surface with either olive oil or lemon juice to stop the air getting to it and causing it to turn brown. Store in an airtight container in the fridge until ready to eat – shake the dressing in the jar and pour over the cut avocado!
My Recipe Tips
- This recipe serves 1, but it can easily be multiplied.
- If you want to meal prep: make the dressing (increase the quantities of the dressing if you want to eat this avocado recipe multiple times through the week/following weeks) and store in a jar in the fridge. The dressing will keep for 2-3 weeks in the fridge. It will solidify in the fridge, so take it out 30 minutes before you want to use it.
- The avocado needs to be ripe for this recipe – it is the star of the dish, after all. To test for ripeness, give a gentle squeeze – it should give a little, but not feel mushy.
- To add protein to the dish:
- stir some tinned chickpeas or lentils into the vinaigrette and spoon into the avocado half for a vegan avocado boat.
- stir a small tin of tuna into the vinaigrette for a tuna avocado boat.
More Quick and Easy Lunch Recipes
All these recipes take 15 minutes or less to make!
This recipe was originally published in June 2018. It has since been updated with new images and text. The recipe remains the same.
- ½ avocado ($0.90 / £0.40)
- 3 teaspoons olive oil ($0.16 / £0.08)
- 1 teaspoon red/white wine vinegar ($0.03 / £0.01)
- Salt and black pepper ($0.02 / £0.02)
- Whisk the oil and vinegar together and season with salt and pepper.
- Slice the flesh of the avocado in a criss cross pattern, then pour the dressing into the hole left by the pit/seed.
- Eat straight away.