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As a side dish I love a good avocado salad, and apparently so do you! My Mexican Avocado Salad (invented by accident when I was trying to clear the fridge before we left for our Sicilian road trip last spring) and my Sesame Avocado Salad (one of my favourite things to add to Asian-inspired rice bowls) are both super popular, so as quiche / tart / eating outside season is upon us I thought I’d share my new favourite variation: my French Avocado Salad.
Ripe avocado is tossed with a classic Dijon mustard – olive oil – red wine vinegar vinaigrette spiked with finely chopped shallot before being finished with finely chopped chives: it’s creamy, punchy, and the perfect side dish to serve alongside practically any warmer weather French-style dish.
Frequently Asked Questions
Can I make this French avocado salad ahead?
As avocado is prone to discolouration I’d not recommend it for best results, but the red wine vinegar does a pretty good job of keeping things vibrant. Keep any leftovers in an airtight container in the fridge, and finish them off within a day or two?
I don’t have any chives to hand, what other herbs can I use?
Chopped dill, or finely chopped flat leaf parsley, chervil or tarragon would all work really well here. I almost used tarragon in this recipe, but I know some people have a real love / hate relationship with it!
This quick and easy French-style avocado salad recipe pairs creamy avocado with a punchy French vinaigrette for the ultimate summer side dish.
Ingredients
Scale
1 very small banana shallot
1 tsp red wine vinegar
1 tsp extra virgin olive oil
1/2 tsp Dijon mustard
generous pinch sea salt
2 large or 3 medium ripe avocados
1 tbsp finely chopped chives
Instructions
Finely chop the shallot and place it in the bottom of a mixing bowl. Add the vinegar, olive oil, mustard and a pinch of salt and whisk with a balloon whisk.
Dice the avocados and add them to the dressing along with 2/3 of the chives. Stir gently so the pieces become coating in the dressing, trying not to break up the avocado too much.
Add more salt to taste, and serve topped with the remaining chives.
Notes
As avocado is prone to discolouration I’d not recommend it for best results, but the red wine vinegar does a pretty good job of keeping things vibrant. Keep any leftovers in an airtight container in the fridge, and finish them off within a day or two?
I'm a food writer, professional recipe developer and cookbook author living in the English Countryside. I love creating easy, accessable recipes filled with vibrant world flavours that are manageable on busy weeknights. Simple and delicious dinners, from my kitchen to yours!
One Pan Pescatarian: 100 Delicious Dinners – Veggie, Vegan, Fish
My second cookbook contains 100 delicious dinner recipes, all of which are either vegetarian, vegan or which celebrate fish and seafood - all cooked in either one pot or one pan.*
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