Avocado with Spanish Dressing
When I was travelling in Spain I became very fond of Gazpacho and loved the fresh flavours and the way it differed from region to region.
Down south the Ajo Blanco, a white Gazpacho was very popular, usually garnished with green grapes.
Early botanical painting of an Avocado
I use the ingredients here to make a delicious dressing for a perfectly ripe avocado pear. Serve it on a salad, mine had lettuce, cucumber, celery, fennel and another couple of ingredients in it. I dressed the salad separately.
This recipe serves 2
For the dressing, you’ll need…
½ ripe tomato
½ red pepper, skin and pips removed
1 Tbs Sherry Vinegar
3 Tbs Willow Creek Director’s Reserve Extra Virgin Oil
1 Tbs Willow Creek Blood Orange Infused Oil
1 Tbs Douglas Green No3 Spanish Sherry [or use a sweet wine]
1 tsp Dijon Mustard
Sea salt and freshly milled black pepper
1 whole ripe avocado
Willow Creek Blood Orange Infused Extra Virgin Olive Oil
What you’ll do…
Prepare the salad. You can do it on a large platter and lay the avocados on top or you can do smaller individual serving. In a jar, place the rest of the ingredients and, using a stick blender, process the mixture until very fine. Press through a fine sieve and taste and reseason if necessary. Place the sliced avocado on top of the salad and drizzle over the dressing. Garnish with a whisp of green, like I have here with fennel. Parsley, Chives and shredded Sweet Basil leaves are perfect.
Tip – prepared grilled and skinned red peppers, known as Piquillo Peppers, are available from supermarkets.
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Willow Creek Olive Estate