Avocado-Poblano Chile Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 whole ripe avocados, peel into 1- inch cubes |
1/2 cup red onion, peeled and julienned |
1 fresh poblano chile, roasted, seeded, peeled and julienned |
1/2 cup fresh cilantro, chopped |
1/2 cup seasoned rice wine vinegar |
1 tablespoon olive or peanut oil |
1/2 teaspoon red pepper flakes optional |
salt, to taste |
1 cup pine nuts, roasted |
1 1/2 cups fresh sage, firmly packed |
1/2 cup olive oil |
1/4 cup garlic chopped |
1 teaspoon salt |
1 lemon, juiced |
1 tablespoon fresh, mild goat cheese optional |
Directions:
1. Combine all ingredients in non-reactive bowl and toss gently to mix. Adjust seasonings and chill. Vinegar will slightly melt the ripe avocado to a nice consistency.
2. Sage Pesto:
3. Toast pine nuts in a dry saute pan or in a 350 degree oven on a sheet pan. Pick sage leaves and parsley so as to lease little or no stem. Combine all ingredients in food processor or blender and process until a pesto consistency.
4. Yield: 6 servings
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