Servings: 4-5

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Avocados and Shallots Vinaigrette


3 tablespoons lemon juice
1/3 cup salad oil
1 clove garlic, mashed
1/4 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon Dijon mustard
1 egg white
1 tablespoon chopped Frieda’s® Fresh Herbs, such as rosemary, chives, basil or thyme
lettuce leaves
1 large avocado, pitted and thinly sliced
1 large tomato cut into thin slices
4 Frieda’s® Shallots, peeled and chopped
1/4 cup sliced ripe olives


For dressing, in food processor or blender container combine lemon juice, oil, garlic, pepper, salt, mustard, egg white, and chopped fresh herbs. Set aside.

For salad, line a platter with lettuce leaves. Arrange avocado and tomato slices over lettuce. Sprinkle shallots and olives over salad. Cover and chill or serve as is. Shake dressing just before serving. Drizzle over salad.