I'm in the middle of an avocado obsession right now. It's a good thing they're good for me, right? And, avocado in the office always makes somebody jealous who has just spent $9,000 on a crappy salad with wilted iceberg lettuce from the cafeteria. Take just a few seconds to make something good, and you'll be itching for lunchtime to hit, even when you are just eating at your desk.
Whenever I use chipotle in adobo, I take the leftover, puree it, and freeze it. Then you can just grate what you need straight from the freezer. My other note on this and many recipes: you might have noticed that I totally deviate from the ratio of fat to acid in my vinaigrettes. I like them to be acidic, and I also like to cut out the fat where I can.
Avocado Salad with Chipotle Vinaigrette
Serves: 1 Time: 5 minutes Difficulty: There is none
- 1/2 avocado, sliced
- 3 radishes, sliced
- 1/2 c. watermelon slices
- 1 tsp. chipotle in adobo (pureed or grated if you've frozen leftovers)
- 1 T. red wine vinegar
- 1 T. olive oil
Whisk together the chipotle and vinegar. Slowly whisk in the oil and season with salt and pepper.
Arrange the avocado, radishes, and watermelon slices. Drizzle the vinaigrette over the top.