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Avocado Salad with Le Double Joie

Avocado Salad with Le Double Joie


4 portions

Ingredients

  • 2 avocados, peeled, pitted and halved
  • Juice of 1 lemon
  • 4 slices of Le Double JOIE, rind removed
  • 45 ml (3 tbsp.) olive oil
  • 15 ml (1tbsp.) balsamic vinegar
  • 5 ml (1 tsp.) honey
  • 1 shallot, finely chopped
  • 30 ml (2 tbsp.) pine nuts
  • 4 Boston lettuce leaves
  • 125 ml (1/2 cup) cherry tomatoes, halved
  • 30 ml (2 tbsp.) black olives, sliced
  • Salt and pepper, to taste

Preparation

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  • Preheat the oven grill.
  • Drizzle the avocados with lemon juice.
  • With the tip of a knife, score a grid on the surface of the avocado halves.
  • Fill the insides of the avocado halves with the Le Double JOIE cheese and cook them on a very hot grill for about 5 minutes.
  • Meanwhile, prepare the vinaigrette. Beat the olive oil, balsamic vinegar, and honey in a bowl.
  • Add the shallot. Then, add salt and pepper. Set aside.
  • In a frying pan, toast the pine nuts while stirring. Set aside.
  • When serving, place a lettuce leaf on each plate.
  • Lay a grilled avocado half on the lettuce leaf.
  • Top with the cherry tomatoes, black olives, and pine nuts.
  • Drizzle with the vinaigrette, and serve.

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Accompaniments

Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

See wines