1 cup rice wine vinegar
1 cup canola oil or grapeseed oil
1/2 cup packed chopped cilantro
Juice of 2 large limes
1/2 jalapeno chile, chopped
Salt and pepper to taste
Process the vinegar, canola oil, cilantro, lime juice, jalapeno chile, salt and pepper in a blender or food processor until blended. Cut the avocados into halves and twist the halves in opposite directions to separate. Strike the pits with the side of a chef's knife and twist; the pits should release easily.
To serve, place 1 avocado half on each of 8 chilled salad plates and fill the centers with some of the vinaigrette. Instruct the guest to scoop the avocado with the vinaigrette.
NOTE: Not your typical salad course, these are absolutely delicious, easy and so innovative. The avocado pit is simply scooped out to make little cups to hold the vinaigrette.