Thursday, December 17, 2015

From camping to the dining table, Avocado Slices with Persimmon Vinairgette

The first time we ate this delicious combination was on our Thanksgiving camping trip. Very rustic and simple, cut an avocado in half and fill the hollow with the persimmon vinaigrette. Today we are sharing a much prettier version over at Our Sunday Cafe.....

I threw this together as a make shift salad on our Thanksgiving camping trip, and it was delicious. Proof that a few ingredients will always feed you well. So good in fact, it is now all dressed up on a platter to be presented, right here, to all of you.........

Red wine vinegar was used when we were camping.

The first time around I minced the persimmon, added the oil and vinegar with a touch of sugar and simply filled the hollows of the avocado halves. But I think this is much prettier. Like most simple recipes this is very adaptable and can be made with a choice of ingredients. The first time we enjoyed this; I used red wine vinegar, this version uses a softer balsamic.


Avocado Slices with Persimmon Vinaigrette
by the seat of my pants
serves 2-4

1 or 2 avocado

1 persimmon - peeled if desired (the skin can be tough, I peel)
1 T mild flavored oil (we used avocado)
1 T balsamic vinegar plus 1 t red wine vinegar - for a darker vinaigrette
OR:
1 T red wine vinegar - for a rose colored vinaigrette
1 t sugar or honey

Mince the persimmon and stir together with remaining ingredients. Let marinate a few minutes. When ready to serve, slice avocado arranging on a platter, spoon persimmon vinaigrette over and serve immediately.


Enjoy!
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1 comment:

  1. My apologies if you have left a comment on this post, all comments left on this post have been deleted in error. Thank you for stopping by, I hope to be better organized in the future!!!

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