Avocado Torey

This one’s all technique. Instead of slicing the avocado, you scoop the flesh out with an ice cream dipper to form smooth, uniform balls. Arranged on romaine leaves, they become something that looks deliberately elegant rather than casually thrown together.

The dressing is a simple vinaigrette: olive oil, a tablespoon each of red wine and vinegar, minced garlic, dried oregano, white pepper, and salt. Whisk it, pour it over the avocado balls right before serving, and that’s the whole recipe.

White pepper instead of black is a deliberate choice here. It’s milder and doesn’t leave visible black flecks, which keeps the presentation clean. Fresh thyme is listed as optional, but a few fresh leaves scattered over the top add a nice herbal note that dried oregano alone can’t quite replicate.

Serve this as a starter before grilled fish or chicken, or as a light lunch on its own.

Chef Tips

• Use ripe but firm avocados: Avocados that are too soft won’t hold their ball shape when scooped.
• Work quickly: Once scooped, avocado oxidizes. Have your dressing ready to pour immediately.
• Chill the plates: Refrigerating the plated avocado balls briefly before dressing keeps everything crisp and fresh.
• Acid ratio: For a sharper dressing, increase vinegar to 2 tablespoons. For something rounder, a squeeze of lemon juice works well too.

Variations

• Add cherry tomatoes: Halved cherry tomatoes scattered around the avocado balls add color and a sweet-acidic contrast.
• Herb swap: Replace dried oregano with fresh basil for a more summery, Italian-leaning profile.