This little salad couldn't be simpler. Halve a ripe avocado, remove the pit and fill the cavity with your favorite vinaigrette dressing, then serve. My son adores this.
2 cloves garlic, minced
2 teaspoons Dijon mustard
3 Tablespoons vinegar (here I've used Balsamic)
Salt & freshly ground black pepper
1/2 cup olive oil
Whisk together the garlic, mustard and vinegar along with salt and pepper to taste. Gradually whisk in the olive oil in a slow steady stream, until the sauce is emulsified.