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Colette & Cassi's Country Kitchen!

Avocados with Cilantro Vinaigrette

INGREDIENTS:

1 cup rice wine vinegar
1 cup canola oil or grapeseed oil
1/2 cup packed chopped cilantro
  Juice of 2 large limes
1/2 jalapeno chile, chopped
  Salt and pepper to taste
4 avocados

TO PREPARE:

     Process the vinegar, canola oil, cilantro, lime juice, jalapeno chile, salt and pepper in a blender or food processor until blended.  Cut the avocados into halves and twist the halves in opposite directions to separate.  Strike the pits with the side of a chef's knife and twist; the pits should release easily.
     To serve, place 1 avocado half on each of 8 chilled salad plates and fill the centers with some of the vinaigrette.  Instruct the guest to scoop the avocado with the vinaigrette.

Note:  Not your typical salad course, these are absolutely
       delicious, easy and so innovative.  The avocado pit
       is simply scooped out to make little cups to hold
       the vinaigrette.

SERVES:  8