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Prep time
10 minutes
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Serves
6 as an appetizer
Author Notes
I like to dress my guacamole with a vinaigrette before serving, as if it's a salad. It's a clever trick I picked up from Cindy Pawlcyn's Fog City Diner Cookbook, in which she employs this tactic with avocado salsa. Her version of the dressing is one part rice vinegar to three parts olive oil, plus salt and pepper. I like to experiment and riff, much like I would with any vinaigrette—lime juice, lemon juice, and sherry vinegar all work well as the acid. The dressing I've included here (along with my standard, go-to guacamole formula) is a simple one, based on her original recipe. But do feel free to play around! —Ella Quittner
Test Kitchen Notes
Featured in: A 30-Second Trick for Way, Way Better Guacamole.
—The Editors
Ingredients
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2
ripe avocados
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1
lime, plus more as needed
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1 teaspoon
kosher salt, plus more as needed
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1
shallot, finely minced, plus more to taste
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1
jalapeño pepper, diced (optional)
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2 tablespoons
rice vinegar (unseasoned, or a half-and-half mixture of seasoned and unseasoned depending how sharp you like dressing)
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6 tablespoons
olive oil
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1
small pinch pepper, plus more as needed
Directions
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In a large bowl, use a fork to mix and gently mash avocado with the juice of 1 lime, 1 teaspoon kosher salt, minced shallot, and jalapeño (if using), to desired consistency. Taste and adjust as needed with additional salt and lime juice. Transfer to a serving bowl that allows for an additional inch or two above the guacamole.
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Whisk—or shake together in a jar—rice vinegar, olive oil, and a pinch each of salt and pepper until totally emulsified. Pour over the guacamole before serving.
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