Friday, September 4, 2015
Vegan MoFo Day 4: Avocados and Vinegar (my favorite weird food combo)
Today's Vegan MoFo prompt asks about a weird food combo that you love.
I had some quirky food preferences as a child. One of my best friends introduced me to eating avocado with balsamic vinegar, and it quickly became one of my favorite go-to snacks. It’s not for everyone, I suppose—but I’ve always been a real vinegar lover. And who doesn't like avocado? There is something about the combination of the cool, smooth texture of the avocado with that tart punch from the vinegar—they make an excellent pairing! Just pour the vinegar right in the pit indentation, and you have a perfect afternoon snack.
In fact, after shooting this lovely avocado, I was inspired to make an avocado vinaigrette dressing for our dinner salad. I thought the avocado would add a nice, creamy texture to the dressing—it worked great!
Avocado Balsamic Vinaigrette
What You'll Need:
2 tbsp balsamic vinegar
Juice of 1 lime
1 tbsp apple cider vinegar
1 tbsp soy sauce
1/4 cup olive oil
1/2 avocado, ripe and mashed (depends on your preference for avocado-iness; serve any leftovers sliced on top of your salad)
1 tsp agave nectar
Pepper, to taste
Herbs of your choice (optional, I like adding some sage)
What You'll Need to Do:
Combine all ingredients except avocado in a measuring cup or other glass container that you can easily whisk in to combine. It’s a bit easier to mash the avocado first before adding it (I’d start with 1/2), but if you like you can also mash as you whisk. It’s okay if it’s a little chunky, though if you prefer, you can always zap it in the blender for a couple of rounds to reduce the chunks. Pour over your salad immediately after whisking, and enjoy!