The best thing about living on the coast is the availability of fresh goods. From the fish and shrimp you can buy right from the fishermen to the big farmers markets full of fruits, veggies, and flowers.
Yesterday we took my mom around for her birthday. She wanted to see Steveston, which she hadn’t seen in years. While we were there we picked up a couple pounds of white stripe shrimp and a chum salmon (my absolute fav type of salmon). After a lunch on the dock, we headed to the big farmers market to load up on fruits and veggies. I picked up a bag of green eggplants, which I’ve never seen before, so will be trying something new for supper. 😉
So todays lunch used some of the goodies we picked up yesterday. The avacado ended up being too soft to be cubed and put into the salad, so I put half of it into the vinaigrette. It made it extra yummy and creamy!
Avacado Vinaigrette
Ingredients
- 1/4 c red wine vinegar
- Juice of half a lemon
- 8-10 small basil leaves
- 4-5 cloves of garlic minced
- 1 tsp dijon mustard
- Half of a soft avacado
- 1/2 c olive oil
Instructions
- Put all the ingredients, except the oil and avacado, in a small food processor and whisk to blend. Slowly drizzle in the olive oil while blending (I used the small drip feeder on the food processor, but if doing by hand, whisk in the oil slowly)
- Add in the avacado and whiz to blend.
- S&P to taste
- (Texture will be like a thick caesar dressing.)