Served as appetizer. Vegetarian dish. Speciality: Kosher diet.

Australian

The Vinaigrette

1/2 cup Olive Oil

2 Tablespoons white Wine Vinegar

1 teaspoon Dijon Mustard

Salt, to taste

Fresh ground Black Pepper, to taste

The Avocado

2 firm ripe Avocados

1 Tablespoon Lemon Juice

Toasted Bread, Buttered and cut into triangles, to serve

The Vinaigrette: To make the vinaigrette, combine the olive oil, white wine vinegar, Djion mustard and salt and pepper to taste in a screw top jar, and shake well to combine. Taste and adjust the seasoning, to taste. The Avocado: Cut the avocados in half lengthways and gently twist the halves to separate. To remove the seed, insert a sharp knife into it, then twist and lift out. Brush the surfaces with lemon juice and place the avocado halves on 4 serving plates, shake the dressing again and drizzle it evenly over the avocado halves. Serve with buttered toast triangles (more traditonal) or warm crusty rolls.

Preparation time: 5 minutes

Cooking time: 5 minutes

Serves: 4

Tips: An avocado is ripe if it feels a little soft when held in your hand. To help ripen an avocado, put it in a paper bag with a ripe banana or apple and store in an airy spot.

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