Saturday, June 22, 2013

Recipe of the Day: Avocado Vinaigrette

This one's easy and it's marvy. Avocado vinaigrette is what made Carlo's restaurant in Roanoke famous and you can whip up a pint in minutes. This salad dressing is more like a traditional French dressing: thick like mayonnaise.

Here's what you need:

Two medium, ripe avocados, peeled and sliced into bite sizes.
Half a red bell pepper, chopped.
1/4 cup cilantro stems, chopped.
1/2 cup virgin olive oil.
1/4 cup apple cider vinegar.
1/2 fresh lime.
1/2 teaspoon Stevia (or equivalent sweetener, 1 1/2 tsp sugar, for instance)

In a food processor, place the avocados, olive oil, vinegar, lime and sweetener. Mix until smooth. Sprinkle in the bell pepper and chop until slightly lumpy, but not smooth (you want to see the red of the peppers).

Serve it over a fresh green salad and say, "Mmmmmmmm," occasionally. That's allowed.


  1. This question from Jill Elswick:

    Did you get this from Carlos, Dan? I love their version, as does everyone in my family. Thanks for posting. I will share with others.

  2. Jill:

    No, ma'am. This is my recipe, based loosely on my mayonnaise recipe. I don't imagine Carlos would give out its recipe.

  3. and the lime? half of a whole one or juice of it

  4. Sandra: The juice of half a lime (you can use a couple of o9unces from a bottle if you don't want to squeeze). And this is to my taste. Experiment for your taste.